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Thanksgiving Corn Casserole

Thanksgiving Corn Casserole

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vanceem

A great inexpensive side dish for almost any meal! This is one of my favorites. I make it every Thanksgiving as it goes great with turkey.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 402 kcal
  • 20%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 29.2g
  • 9%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 935 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish.
  2. Whisk together the cornmeal and baking soda in a small bowl; set aside. Beat the eggs in a mixing bowl; stir in the whole kernel corn, cream-style corn, buttermilk, melted margarine, green chiles, and onion. Stir in the cornmeal mixture and 2 cups of the Cheddar cheese until only slight lumps of cornmeal remain; pour into the prepared baking dish.
  3. Bake uncovered in the preheated oven until firmed and lightly browned, about 1 hour. Remove from the oven, and sprinkle with the remaining cheese; let stand 15 minutes before serving.
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Reviews

Cindy Lou
12
11/30/2010

I made this today and it was a HUGE hit! Followed the recipe exactly... only thing I might change is to add something to spice it up a little just because I like spicy things.

slowcooker
11
11/12/2014

I did not care for this recipe. I followed the recipe exactly, as I always do the first time I make anything.

Iva
9
11/3/2010

For those of us in this house who like onion/green pepper, this was a fabulous dish! The flavor and texture are wonderful, especially the crispy edges! Not having creamed corn, I pureed a can of whole corn, drained, and I doubt it made much flavor/texture difference. I will be making this dish again.