Corn casserole makes a comforting classic casserole! Made of creamed and whole corn, this corn casserole comes together quickly and makes a favorite side dish!
1(15-ounce) canwhole kernel cornundrained or frozen whole kernell corn
1(15-ounce) cancreamed cornundrained, or frozen creamed corn
2cupsgrated cheesecheddar, Monterrey Jack, or Pepper Jack
Instructions
Preheat oven to 350º F. Spray 9x13 casserole dish with nonstick cooking spray. Set aside.
Melt butter in heavy skillet; add pepper and onions and saute until tender.
Mix flour, cornmeal, salt, eggs, chicken stock, creamed corn, and whole kernel corn, and cheese in large bowl until well blended. Stir in sauted onions, and peppers. Pour into prepared casserole dish. Bake for 40-45 minutes or until the center of the casserole is just set.
Notes
Make Ahead Corn Casserole Recipe - To make ahead, prepare the corn casserole without baking two days in advance. Wrap it with plastic wrap and store it in the refrigerator. Remove and allow to rest at room temperature for about 30 minutes prior to baking. Bake as directed.Cheese Topped Corn Casserole - Add 1 cup of the grated cheese to the corn casserole mixture. Bake in the 9x13 baking dish for 35 minutes. Top with the remaining cup of grated cheese and return to the oven until the cheese has melted, about 8 more minutes.Crock Pot Corn Casserole - Add all of the ingredients to a lightly butter crock pot insert. Cook on low for 4 hours. You can half the cheese as described in the cheese-topped corn casserole variation.