Thanksgiving Corn Casserole

Thanksgiving Corn Casserole

4 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
vanceem
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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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 (4)

Rate This Recipe
Iva
8

Iva

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.

slowcooker
6

slowcooker

I followed the recipe exactly as I always do the first time I make anything. The final result was greasy and bland.

Cindy Lou
5

Cindy Lou

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.

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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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Corn Casserole I

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