A baked corn casserole that's great for potluck.

TUBB

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Stir corn, flour, sugar, butter, salt, pimento peppers, eggs, bell pepper, processed cheese, and milk together in a mixing bowl, respectively; pour into a 9x13-inch baking dish.

  • Bake in preheated oven until the cheese is melted, about 45 minutes.

Nutrition Facts

275 calories; protein 10.3g 21% DV; carbohydrates 30g 10% DV; fat 14.2g 22% DV; cholesterol 114.7mg 38% DV; sodium 1368mg 55% DV. Full Nutrition

Reviews (15)

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Most helpful positive review

Rating: 5 stars
06/19/2013
I loved this and easy. I had left over grilled corn and so it was some smokiness to this and instead of pimentos I added jalapeños......Yum I may want to try out a different cheese to this.... Read More
(6)
17 Ratings
  • 5 star values: 15
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/19/2013
I loved this and easy. I had left over grilled corn and so it was some smokiness to this and instead of pimentos I added jalapeños......Yum I may want to try out a different cheese to this.... Read More
(6)
Rating: 5 stars
01/18/2015
I didn't change a thing except I cut the recipe in half, (6 servings). I wish I had just gone with the 12 servings. It was that good! Read More
(5)
Rating: 5 stars
08/17/2015
This casserole was a huge hit at a family gathering. I did not have any pimentos so I substitued Ro-tel tomatoes drained. I will definitely do that again. Next time I will leave out the salt if using can corn. Read More
(3)
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Rating: 5 stars
11/03/2015
Very tasty, though I'll admit I had to make a few changes. To make it more diabetic friendly, I substituted Splenda for the sugar and reduced the amount to just half the original amount. I didn't have any green peppers on hand, so substituted thinly sliced green onions. And I substituted grated cheddar cheese for the processed cheese. It was a very interesting way to serve corn, very much like a crustless quiche. And as one counting carbs, since it stretched the high-carb corn with lower-carb ingredients, I could have a larger serving. I even ate some of the leftovers reheated for breakfast. I'll definitely be making this again and will likely use green peppers next time or perhaps a combination of green peppers and onions. I do think that the recipe needed less salt for our taste. Read More
(2)
Rating: 5 stars
12/03/2016
Used poblanos instead of pimentoes (had on hand) and Velveeta queso Blanco cheese. Delish!! This will be a new "have to have" for Thanksgiving dinner. Read More
(2)
Rating: 5 stars
11/23/2018
I made this the only issue was that I did not have enough corn I had to substitute a can of creamed corn and instead of the bell peppers I added 3 jalapenos.. This as you can see made it a little creamier. It was a big hit not much leftover. Will certainly make it again. Read More
(2)
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Rating: 5 stars
06/11/2017
I've made a different baked corn recipe for decades but this one has my recipe beat hands down. My husband loves this! I will definitely make this over and over again! Read More
Rating: 5 stars
12/19/2018
Everyone raves about this when I make it. Definite favorite for pot lucks and larger gatherings. Read More
Rating: 5 stars
09/06/2019
This is easy and really, REALLY good!!! We all loved it, and it’s great for a potluck or a holiday! Read More