From My Kitchen To Yours

Easy Creamy Corn Casserole**


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

Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

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.

Step 5

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

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