Awesome and Easy Creamy Corn Casserole

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.

This is a must try recipe for this weekend!

Prep time: 5 minutes

Cook time: 60 minutes

Total time: 65 minutes

Yield: 8 servings

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.

Tips

If there are leftovers of corn casserole, put them in a storage container or cover with plastic wrap and refrigerate.

Corn casserole tastes much better when eaten fresh. Preparing ahead and freezing is not recommended. However, if you have any leftovers, you can store in an airtight container and freeze for up to three months. Allow to thaw in the refrigerator, then reheat when it’s time to serve.

Nutrition