Ingredients1 h 15 m servings 327 cals
- Preheat oven to 350 degrees F (175 degrees C).
- Combine whole kernel corn, cream-style corn, muffin mix, onion, butter, eggs, and red bell pepper in a 2-quart casserole dish; stir.
- Bake in preheated oven until golden brown and the center is set, about 1 hour.
Per Serving: 327 calories; 16.9 g fat; 40.9 g carbohydrates; 6 g protein; 78 mg cholesterol; 696 mg sodium. Full nutrition
ReviewsRead all reviews 22
So easy to make and cooked perfectly at 1 hour, Good, old-fashioned comfort food at its best. Really moist and full of corn flavor. Thumbs up on this one.
I've made this several times now and it's the only way to use up accidentally purchased creamed corn :) After a few iterations, I have converted to use half the butter and only one egg - it turn...
I made this today for Thanksgiving and it was a hit! All of it was gone. I followed the recipe exactly and it turned out perfectly.I will definitely make this again AND I am adding this to our T...
Made this for Xmas dinner and my family loved it. Its perfect for when mashed potatoes and stuffing seem redundant, but you want the unique side. didn't change anything
Tried this recipe to share with a neighbor who was grilling BBQ baby back ribs, and it was a hit! To make it dairy-free (most canned cream-style corn has NO dairy ingredients), I substituted an ...
Yummy! So easy and a great comfort food. I'll add it to our Thanksgiving menu. Thanks
Easy to make. Cooked beautifully right at 1 hour. Would like to try a little jalapeño next time and make it a Mexican corn casserole. Not for you if you are trying to cook light!