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Corn Casserole for Potlucks Recipe

Recipe by: Jeff Harrell

"I get compliments whenever I bring this to potlucks."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease two 5x7-inch casserole dishes.
  • 2Stir cream-style corn, whole kernel corn, Cheddar cheese, eggs, butter, flour, bell pepper, sugar, salt, and black pepper together in a large bowl; divide between prepared casserole dishes.
  • 3Bake in the preheated oven until a toothpick inserted into the center of either casserole comes out clean, about 45 minutes.
Footnotes
  • Cook's Note:
  • If you want to cheat. use a can of whole kernel corn mixed with red and green bell peppers (such as Green Giant(R) Mexicorn(R)) instead of whole kernel and you got green and red pepper already. Though I find this to be rather skimpy on the peppers.
Ingredients
  • 12 servings
  • 230 cals
  • 1 (15 ounce) can cream-style corn
  • 1 (14 ounce) can whole kernel corn, drained
  • 2 cups shredded Cheddar cheese
  • 2 eggs, beaten
  • 1/2 cup butter, melted
  • 1/4 cup all-purpose flour
  • 1/4 cup diced bell pepper
  • 2 tablespoons white sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Nutrition

Amount per serving ( 5 total)

  • Calories:
    230
    11%
  • Fat:
    15.3
    23%
  • Carbs:
    18.1
    6%
  • Protein:
    7.7
    15%
  • Cholesterol:
    71
    24%

Based on a 2,000 calorie diet

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