I love those recipes that we all grew up with, they are just too good to miss out on.
It doesn’t get much easier than this. This simple dump-and-go corn casserole recipe is super versatile and bakes up into a savory side dish that superbly complements any meal.
There are easy recipes, and then there are eeeeassy recipes. I bet you this corn casserole recipe falls under the second. This quick-bake recipe is made with two types of corn, eggs, butter, cheddar cheese and sugar – simple ingredients that you could easily obtain from the pantry. It takes less than an hour to make, and stores well when you have leftovers. As I said, this is an eeeassy recipe.
It’s not just that this recipe is easy. It’s the fact that it’s super delicious too, It almost feels like you’re eating a cake. Some may be tempted to call this a pudding even since this recipe does have an almost creamy texture from the cream corn, butter and milk – you’re free to call it either, casserole or pudding, it doesn’t change how awesome it tastes.
The good thing about the corn casserole recipe is that it’s very versatile. There’s a recipe that only uses five ingredients. But this one includes eggs which make the casserole lighter, cheddar cheese which makes it so much creamier and better, and a bit of sugar which makes it much sweeter. This dish tastes like corn cake, and you could have it as a side dish with your main course, or just have it for dessert.To Make this Recipe You’ Will Need the following ingredients
1 can of whole kernel corn, drained
1 can creamed corn
2 large eggs, beaten
1 stick butter, melted
2 cups all-purpose flour
2 tablespoon granulated sugar
½ cup shredded cheddar cheese
1 cup whole milk
¼ cup diced red pepper
¼ teaspoon each salt and pepper, to taste
How to Prepare
Preheat oven to 350 degrees then lightly grease a 9 x 13 inch casserole dish with non-stick cooking spray. If you don’t have a casserole dish, you can use a 10-inch cast iron skillet.
Combine all the ingredients, except the cheddar cheese in a large in a large bowl. Ensure the ernel corn is completely grained and mix the ingredients till they’re well combined.
Pour the combined ingredients into the greased casserole dish or cast iron skillet. Then transfer to the oven and bake uncovered for about 45 minutes.
Take out baked casserole from the oven, top with cheddar cheese, then return back to the oven an bake for another 10-15 minutes or until the top begins to brown.
Allow the casserole for about 5 minutes to cool a little, then serve and enjoy.
Calories: 355kcal | Carbohydrates: 39g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 606mg | Potassium: 217mg | Fiber: 3g | Sugar: 9g | Vitamin A: 630IU | Vitamin C: 3.5mg | Calcium: 55mg | Iron: 1.3mg