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!
Cooking time:45 minutes
- 6 tablespoons butter
- 1 jalapeño pepper seeded and chopped
- 1/2 medium onion chopped
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup chicken stock
- 1 15-ounce can or frozen whole kernel corn, undrained
- 1 15-ounce can or frozen creamed corn, undrained
- 2 cups shredded Monterrey Jack cheese
How To Prepare
Preheat oven to 350º F. Spray 9×13 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.
Make Ahead Corn Casserole Recipe:
Prepare corn casserole without baking up to one week in advance and store in an airtight container in the refrigerator or 3 months in advance in the freezer. Thaw in refrigerator in advance and bake when ready to serve.