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Corn Casserole II

Corn Casserole II

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Lisa Todd

A friend gave me this recipe last Thanksgiving. Since then I have made it several times and everyone loves it! It's spicy hot flavor is a nice addition to any meal. Adjust the amount of peppers to taste.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 988 mg
  • 40%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place cream cheese and butter in a microwave safe 9x13 inch baking dish. Microwave on high until butter has melted and cream cheese has softened, 2 to 3 minutes.
  3. Mix white corn and diced jalapeno peppers with the butter and cream cheese.
  4. Bake in the preheated oven 30 to 35 minutes.
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Reviews

Stacia Mattan
15
12/13/2003

This recipe - despite the few ingredients and ease of preparation - won the crowd over at our church potluck. I used frozen corn, fyi, and it was fine. Also, you really need to increase the cooking time. I cooked it for almost an hour until the top was lightly golden. Just keep an eye on it.

SISTERWOLFE
14
12/21/2003

Everybody in my family LOVED this casserole(except my youngest daughter, but she's 12, what can you expect? Although she did say it was "OK") I substituted a 28 oz. bag of frozen corn for the canned corn and I cooked it in the crockpot for 5 hours on high instead of using the oven. I was nervous about using the crock pot but it came out "PERFECT". It starts out kind of "chunky looking" but ends up nice and creamy. I stirred it a few times, maybe once every hour. My dh was really mad at me at first that I was trying a "NEW" recipe on Thanksgiving,especially because he really loved my old corn casserole recipe, but he said he likes this one even better. I said, "See? You'll just have to trust me. I know what I'm doing. I'm a professional!" This recipe satisfies all three of my requirements, 1) It's inexpensive, 2) It's easy 3) It's absolutely delicious!

Caljane
9
5/30/2007

Sorry, I managed to change four things in a four-ingredient recipe, which I have to admit is terrible. But I liked the basic idea so this is what I ended up with - and what got very good feedback from my guests: I halved the amount of cream cheese and butter, used yellow kernel corn (only 4 cans, though) and substituted 1 diced green bell pepper for the jalapenos. And last but not least: a little bit salt and pepper doesn’t hurt this recipe, so I added to taste. This served easy 12 people as a side dish, even though everybody liked it a lot. And it was creamy enough - I'm happy that I didn't drown it in the amount of butter that the recipe asks for.