Rating: 4.73 stars
22 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

A baked corn casserole that's great for potluck.

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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; carbohydrates 30g; fat 14.2g; cholesterol 114.7mg; sodium 1368mg. Full Nutrition
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Reviews (18)

22 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 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
(8)
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
(6)
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
03/17/2021
I used all the ingredients and the exact measurements, but I didn't mix them "respectively" . My finished casserole had three distinct layers; cheese on the bottom, custard in the middle, and vegetables on top. Honestly, it looked like someone had been sea sick. But! It was delicious. Next time I'll mix respectively and cut the salt in half. Read More