It's a wonderful combination of creamed corn, broccoli and cheese all baked together for a delicious side dish.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

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

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  • Mix together the corn, eggs, sugar, flour and salt. Add the cheese and broccoli, mix well and pour into a 2 quart casserole dish.

  • Bake for 1 hour.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

183 calories; 6.2 g total fat; 86 mg cholesterol; 847 mg sodium. 26.5 g carbohydrates; 8 g protein; Full Nutrition

Reviews (214)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/22/2007
Really great recipe to hang on to for that quick fix side you may be looking for. I agree with most reviews regarding the sugar. My recommendation: omit ALL sugar and salt (the corn is sweet & salty enough) use fresh broccoli instead (no need to steam before-hand) it cooks through perfectly in the pyrex with less of the "mushy-look" frozen may put out. Read More
(118)

Most helpful critical review

Rating: 2 stars
11/11/2002
This recipe was ok. Read More
(20)
273 Ratings
  • 5 star values: 122
  • 4 star values: 87
  • 3 star values: 36
  • 2 star values: 19
  • 1 star values: 9
Rating: 4 stars
05/22/2007
Really great recipe to hang on to for that quick fix side you may be looking for. I agree with most reviews regarding the sugar. My recommendation: omit ALL sugar and salt (the corn is sweet & salty enough) use fresh broccoli instead (no need to steam before-hand) it cooks through perfectly in the pyrex with less of the "mushy-look" frozen may put out. Read More
(118)
Rating: 4 stars
05/22/2007
Really great recipe to hang on to for that quick fix side you may be looking for. I agree with most reviews regarding the sugar. My recommendation: omit ALL sugar and salt (the corn is sweet & salty enough) use fresh broccoli instead (no need to steam before-hand) it cooks through perfectly in the pyrex with less of the "mushy-look" frozen may put out. Read More
(118)
Rating: 5 stars
02/02/2004
This is an excellent recipe. I made a few subtle changes. I used 1 TBSP sugar instead of 2 but I really think the sugar could be omitted entirely. I used the whole 10 oz. box of broccoli and added some half and half to compensate. I also added about 1/2 cup crushed saltines. This is a delicious side dish. Next time I will use American or some other "soft" cheese in place of the cheddar. It didn't melt to my liking and I think it would have been better with a more gooey type cheese. I highly recommend this recipe it's a nice change from plain scalloped corn. Very tasty and smells great when it's baking. Read More
(66)
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Rating: 5 stars
02/13/2004
Nice recipe when you are looking for something different to do with vegetables... especially in the winter months. I play quite a bit with the recipe substituting different cheeses etc. so you can get many variations out of 1 base recipe. I omit the sugar as it is sweet enough without. I add a pinch of salt and a good grinding of fresh pepper. I have also used Gruyere cheese instead for a bit more kick. I use fresh broccoli and I have also substituted frozen corn when I don't have canned creamed corn on hand. I add some milk to the combined ingredients to give it the custard consistency. I have also thrown in some cauliflower. This recipe is now in my repertoire. Thank you JM. Read More
(57)
Rating: 5 stars
01/15/2004
I've made it twice now. First time I doubled the recipe and served it at a Boy Scout Pot-Luck. It was so light and fresh and colorful that it was a big hit. Also I add crushed saltines mixed with a little butter on top to form a crunchy crust. Read More
(36)
Rating: 4 stars
05/24/2006
This is a surprisingly delicious dish. I made it for a church event and I had so many people begging me for the recipe. The idea of the two together didn't appeal to "me" because I'm not a creamed-corn lover but it was easy and it was for a function. Since everyone else raved I decided to make one for my family and it was a hit here too so Try it. I really think you'll like it. But I'd double the recipe if you're feeding more than a family of 5. Read More
(28)
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Rating: 2 stars
11/11/2002
This recipe was ok. Read More
(20)
Rating: 5 stars
11/25/2002
This was a wonderful veggie casserole that I made for Thanksgiving this year and it was very quick and easy and had a great blend of flavors. I doubled the recipe as we served 17 people. Everyone raved about it adults kids and teenagers alike! Definitately a "must make again"! Read More
(19)
Rating: 3 stars
09/10/2006
I cut the sugar in half because I think creamed corn has it's own sweet taste.Used fresh broccoli.I added some chopped onion white pepper and extra cheese. I was afraid it would be bland.I cut the baking time by 15 minutes.It was very easy to make. Read More
(18)
Rating: 5 stars
08/01/2003
YUMMY!! I was a skeptic of cream corn and broccoli together but they really are delicious. Next time I will cut the sugar in half. The recipe does not say to steam the broccoli so I put it in frozen. It turned out great so I guess that was the correct way. Thanks!! Read More
(18)