Confetti Corn

Confetti Corn

Susan 1

"My grandmother always had this for Thanksgiving, and it has been a family tradition for over 30 years. We serve this flavorful, colorful baked mixture of sweet corn and croutons every year."


50 m {{adjustedServings}} servings 87 cals
Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 87 kcal
  • 4%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  2. In a medium saucepan over medium heat, melt the butter. Slowly cook and stir the green bell pepper and red bell pepper until soft.
  3. Mix the green bell pepper, red bell pepper, creamed corn, seasoned croutons, milk and ground black pepper in the baking dish.
  4. Bake uncovered in the preheated oven 40 minutes, until bubbly and lightly browned.
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  1. 15 Ratings


I fixed this for Thanksgiving, It was very easy and very tasty. However, My kids do not like cream corn, I added 2 cans regular corn. They ate it. The best thing was, the next day, the leftovers...

Served this to about 30 people at Thanksgiving and had none left over. Have been asked to prepare it again for Christmas dinner. Very tasty!

This recipe was a hit with my husband who is a true "mash potatoes and corn" lover. He mixed it with his potatoes and couldn't stop complimenting the dish.