Baked Corn En Casserole
Submitted by cookingdinners
Cheesy baked corn casserole loaded with creamed corn, whole kernels, red peppers, and pimentos over a buttery cracker crumb base. A crowd-pleasing side dish for potlucks and holiday dinners.
YIELD
6 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsBaked Corn En Casserole
This is the corn casserole that gets passed around at every church supper, potluck, and holiday gathering across the heartland.
Two kinds of corn (creamed and whole kernel) join forces with cheese, sweet red peppers, pimentos, and cracker crumbs in a custardy, golden bake.
It’s the definition of comfort food: warm, cheesy, and just sweet enough to keep you reaching for another spoonful.
Mix everything in one bowl, pour it in the dish, and let the oven do the rest.
Kitchen Tips
- Sharp cheddar is your friend: A strong, sharp cheese cuts through the sweetness of the corn and gives the casserole backbone.
- Don’t drain the creamed corn: That thick, starchy liquid is what holds the whole casserole together.
- Cracker crumb topping option: Reserve a handful of crumbs to scatter on top before baking for extra crunch.
- Make it ahead: Assemble the night before and refrigerate. Add 10-15 extra minutes of bake time straight from the fridge.
Ingredients
Directions
Combine all ingredients and mix well.
Place in a greased 2 quart casserole.
Bake at 350℉ (180℃). for 1 hour.
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