Best 16 Baked Corn Casserole Recipes

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**Baked Corn Casserole: A Classic Side Dish for Every Occasion**

Baked corn casserole is a delightful dish that combines the sweet flavors of corn and cheese in a creamy, comforting casserole. This classic side dish is perfect for potlucks, holiday gatherings, or everyday family meals. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite. In addition to the classic baked corn casserole, this article also includes variations such as Mexican corn casserole, corn casserole with bacon, and vegetarian corn casserole. Whether you prefer a traditional or a more creative twist, you'll find the perfect recipe here. So gather your ingredients, preheat your oven, and get ready to enjoy the deliciousness of baked corn casserole!

Check out the recipes below so you can choose the best recipe for yourself!

BAKED CORN CASSEROLE



Baked Corn Casserole image

A Southwestern twist on the usual corn casserole.

Provided by akhowell

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 30m

Yield 8

Number Of Ingredients 8

1 teaspoon vegetable oil
½ cup chopped onion
¼ cup butter, softened
2 (3 ounce) packages cream cheese, softened
1 (15.25 ounce) can whole kernel corn, drained
1 (15.25 ounce) can creamed corn
1 (4 ounce) can chopped green chile peppers
1 (2.8 ounce) package French-fried onions, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  • Heat oil in a small skillet over medium heat. Saute onion until translucent.
  • In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
  • Bake in preheated oven for 15 minutes. Remove from oven and stir in half of the fried onions; sprinkle remaining onions on top. Bake 15 minutes more.

Nutrition Facts : Calories 282 calories, Carbohydrate 26.2 g, Cholesterol 38.6 mg, Fat 19.4 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 9.9 g, Sodium 665.6 mg, Sugar 3.9 g

BAKED CORN AND RICE CASSEROLE



Baked Corn and Rice Casserole image

I hope that you will enjoy this festive rice, it is a great alternative to potatoes and plain rice. This tasty dish is very filling.

Provided by Baby Kato

Categories     Oven

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

2 cups rice, long grain, uncooked
6 cups water
2 tablespoons butter
1 green pepper, sweet, diced
1 red pepper, sweet, diced
1 onion, sweet, finely chopped
2 jalapeno peppers, small, fresh, chopped
1/2 cup mushroom, sliced thinly
28 ounces corn, canned, nibblets
1/4 lb aged cheddar cheese, grated
1/4 lb monterey jack cheese, grated
1 cup sour cream
1 teaspoon salt, sea, fine
1/2 teaspoon pepper, black, freshly ground
1/4 cup parmesan cheese, grated, fresh

Steps:

  • Preheat oven to 350 degrees.
  • Cook the rice in boiling water and simmer for 15 minutes, drain and set aside until needed.
  • Saute the onions in butter until soft then add the sweet peppers, mushrooms and drained corn, jalapeno peppers, salt and pepper, cooking on low for 5 minutes.
  • Mix the cooked rice, vegetables, grated cheddar and Monterey Jack cheeses and sour cream together, blend well.
  • Pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour.

EASY BAKED CORN CASSEROLE



Easy Baked Corn Casserole image

So yummy and so easy. This is similar to sweet corn cake but cheaper. I bring this often to cook-outs in the summer, a big hit. (Note: frozen whole-kernel corn can be substituted for the canned.)

Provided by Anissa

Categories     Corn

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (8 1/2 ounce) package corn muffin mix
1 (15 3/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 cup sour cream
1/4 cup butter, softened
1 egg

Steps:

  • Preheat oven to 350°F.
  • Coat a 2-quart casserole dish with non-stick cooking spray.
  • In a large bowl, combine all the ingredients; mix well.
  • Pour into the casserole dish.
  • Cover and bake for 30 minutes.
  • Uncover and bake for 30 to 35 minutes more, or until set and the top is golden.
  • Also can be an OAMC recipe. Just mix the batter, put in a freezer bag and freeze.
  • Thaw, then cook per the listed directions.

BAKED BEAN CORN DOG CASSEROLE



Baked Bean Corn Dog Casserole image

This is easy, cheap, and delicious! Kids and adults alike both love it. Great for Potlucks, and only takes about 10 minutes to throw together!

Provided by Carrie A

Categories     One Dish Meal

Time 1h

Yield 15 serving(s)

Number Of Ingredients 7

4 (28 ounce) cans bushes baked beans (any flavor)
20 -25 hot dogs
2 (8 1/2 ounce) boxes Jiffy cornbread mix
3 cups shredded sharp cheddar cheese
2/3 cup milk (for cornbread mix)
2 eggs (for cornbread mix)
2 cups creamed corn (1 regular size can)

Steps:

  • Preheat oven to 350°F.
  • Put beans into large baking pan.
  • Slice hot dogs into 1/2 inch slices and add to beans.
  • Bake for 15-20 minutes.
  • While bean and hot dog mixture is in the oven,Mix cornbread mix, milk, eggs, creamed corn, and cheese in a large bowl.
  • Once bean and hot dog mixture has baked for 15-20 minutes, spread cornbread mixture gently on top to cover.
  • Bake for 20-30 additional minutes or until cornbread is cooked through.
  • Cornbread will be moist because of corn, so don't overcook.

BAKED CORN CASSEROLE



Baked Corn Casserole image

Provided by Denise Landis

Categories     casseroles, side dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 6

1 7.5-ounce package John Cope's Toasted Dried Sweet Corn
5 cups milk
3 1/2 tablespoons melted butter, plus additional for the baking dish
1 teaspoon salt or to taste
1 tablespoon sugar
4 eggs, beaten until well blended

Steps:

  • Preheat oven to 375 degrees. Using a blender or food processor, chop the dried corn until finely ground.
  • In a large mixing bowl, combine the ground corn, milk, butter, salt, sugar and eggs. Mix well.
  • Butter a shallow 2-quart baking dish. Pour in the corn mixture. Bake until set and golden brown on top, about 1 hour. Serve hot.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 12 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 7 grams, Sodium 391 milligrams, Sugar 11 grams, TransFat 0 grams

BAKED CORN CASSEROLE



Baked Corn Casserole image

I got this recipe from my nephew who also likes to cook. It is really good and easy to make. Enjoy!

Provided by Jolayne Cooper

Categories     Vegetables

Time 45m

Number Of Ingredients 7

5 1/2 c frozen corn kernels
1/2 c unsalted butter
8 oz cream cheese, softened
1 clove garlic, minced
1 tsp sugar
2 Tbsp fresh parsley (or 1/2 tsp. dried parsley), coarsely chopped
1/8 tsp salt

Steps:

  • 1. Preheat oven to 350 degrees F. Cook frozen corn according to directions on package. (I just thawed and used without cooking.) When the corn is done, drain the water.
  • 2. Add cream cheese, butter, sugar, parsley, garlic and salt. Mix all ingredients together until well blended. Pour corn mixture in 8x8-inch baking dish and bake for 30 minutes.

CREAMY BAKED CORN CASSEROLE



Creamy Baked Corn Casserole image

A creamy corn, cream cheese, and onion casserole that's a holiday winner!

Provided by dsmithtexas

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 45m

Yield 8

Number Of Ingredients 7

¼ cup butter
2 (3 ounce) packages cream cheese
1 (11.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 (4 ounce) can chopped green chile peppers
½ cup chopped onion
1 (6 ounce) can French-fried onions

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium size bowl, cream together butter and cream cheese. Mix in whole kernel corn, cream-style corn, chiles, chopped onions, and 1/2 can of the French-fried onions. Pour mixture into a 1 quart casserole dish.
  • Bake in a 350 degrees F (175 degrees C) oven for 15 minutes. Remove from oven and sprinkle the remaining French-fried onions over the top of the casserole. Return to the oven and bake an additional 15 minutes.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 28.1 g, Cholesterol 38.6 mg, Fat 24.1 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 11.4 g, Sodium 534 mg, Sugar 3.5 g

BAKED CORN (LIKE A CORN CASSEROLE, BUT NO CHEESE OR SOUR CREAM)



Baked Corn (Like a Corn Casserole, but No Cheese or Sour Cream) image

This is an amazing side dish. I often whip this up when making food for church, a sick friend or a new mom. It's one of those easy, cheap and delicious meals. I have another corn casserole dish that I also love. But, this is one of the few that doesn't require cheese, cream cheese or sour cream. I use club crackers. But, I'm sure that you could also use Ritz. It's obviously not a diet food. Yum!

Provided by Martha Cooks

Categories     Corn

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

2 eggs
1 (15 ounce) can creamed corn
1/2 cup sugar
2 cups crushed Club crackers (I use one sleeve)
1/2-3/4 teaspoon salt
2/3 cup milk
2 tablespoons butter

Steps:

  • Beat the eggs, add corn, sugar, salt, milk and 1/2 of your crushed club crackers.
  • Dump into a greased or sprayed small baking dish. I use the 9x9 glass ones.
  • Cover with the remaining half of cracker crumbs and dot with butter.
  • Cover with foil and bake at 350°F for 1 hour.

Nutrition Facts : Calories 282.3, Fat 11.2, SaturatedFat 4.6, Cholesterol 76, Sodium 633.5, Carbohydrate 42.6, Fiber 1.3, Sugar 20.5, Protein 5.5

BAKED CORN CASSEROLE II



Baked Corn Casserole II image

This is an old family favorite. It's very simple and fast to make, and even kids that don't like vegetables love this recipe.

Provided by DEME

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Yield 10

Number Of Ingredients 6

1 (15.25 ounce) can whole kernel corn, undrained
1 (14.75 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 egg, beaten
1 (8.5 ounce) package dry corn muffin mix
½ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix together the whole kernel corn, creamed corn, sour cream and egg.
  • Add the corn bread mix and butter. Stir to mix and pour into a 2 quart baking dish.
  • Bake for 40 to 60 minutes or until the top is medium to dark brown.

Nutrition Facts : Calories 293.6 calories, Carbohydrate 32.4 g, Cholesterol 53.6 mg, Fat 17.3 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 9.5 g, Sodium 712.8 mg, Sugar 5.3 g

BAKED CORN CASSEROLE FOR POTLUCKS



Baked Corn Casserole for Potlucks image

A baked corn casserole that's great for potluck.

Provided by TUBB

Categories     Side Dish     Vegetables     Corn

Time 55m

Yield 12

Number Of Ingredients 10

2 (19 ounce) cans whole kernel corn, drained
6 tablespoons all-purpose flour
6 tablespoons white sugar
6 tablespoons butter, melted
4 teaspoons salt
2 chopped pimento peppers
6 eggs
½ cup chopped green bell pepper
½ pound processed cheese (such as Velveeta®), cubed
1 ½ cups milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir corn, flour, sugar, butter, salt, pimento peppers, eggs, bell pepper, processed cheese, and milk together in a mixing bowl, respectively; pour into a 9x13-inch baking dish.
  • Bake in preheated oven until the cheese is melted, about 45 minutes.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 30 g, Cholesterol 114.7 mg, Fat 14.2 g, Fiber 2.1 g, Protein 10.3 g, SaturatedFat 7.7 g, Sodium 1368 mg, Sugar 12.4 g

BAKED CORN CASSEROLE



Baked Corn Casserole image

This dish is super easy and is wonderful with any meal. I usually prepare this as a side dish for ham.

Provided by Michelle Hickey

Categories     Side Casseroles

Time 1h

Number Of Ingredients 6

1 stick butter
1 can(s) whole kernal corn - undrained
1 box jiffy cornbread mix
1 can(s) cream style corn
8 oz sour cream
1 c grated cheddar cheese

Steps:

  • 1. Melt butter. Mix well with both cans of corn, sour cream and muffin mix.
  • 2. Pour into a baking dish and bake at 350 for 15-20 minutes then top with cheddar cheese. Bake 30 more minutes.

BAKED ZUCCHINI TOMATO CORN CASSEROLE



Baked Zucchini Tomato Corn Casserole image

Tired of the same zucchini casserole? Try this mix of veggies with a little added zip from the cloves! The brown sugar enhances the flavor of the dish too. Zucchini is one of the most versatile vegetables and even you can create a number of fascinating dishes with it!

Provided by Win Spicer

Categories     Side Casseroles

Time 1h5m

Number Of Ingredients 13

6 medium zucchini, sliced in coins
3 Tbsp butter
3 Tbsp flour
1/2 c corn, cut from the cob
2 c fresh tomatoes, seeded and chopped
1 small green pepper, chopped
1 small onion, chopped
1 tsp salt
1 Tbsp brown sugar
1 small bay leaf
dash of dried cloves
3/4 c sharp cheddar cheese, grated
parmesan cheese (to sprinkle on top)

Steps:

  • 1. Grease casserole and add zucchini coins. Set aside. Preheat oven to 350 degrees
  • 2. In large saucepan, melt 3 Tbsp. butter. Saute' green pepper and onion 1-2 minutes.
  • 3. Sprinkle flour over pepper and onion. Stir in the tomatoes and corn.
  • 4. Add the salt, brown sugar, bay leaf and dried cloves. Stir well. Cook the sauce, over medium 5-6 minutes until slightly thickened.
  • 5. Pour sauce over zucchini. Dot top with additional butter. Cover evenly with grated sharp Cheddar cheese. Sprinkle with Parmesan.
  • 6. Bake in preheated 350 degree oven 45 minutes.

BAKED CORN CASSEROLE



Baked Corn Casserole image

Many variations can be used with this recipe. Adding ingredients like cheese, ham, green onions, diced jalapenos, etc. are easily done.

Provided by Penny R

Categories     Side Casseroles

Number Of Ingredients 6

1 box Jiffy corn muffin mix
1 can(s) whole kernel corn, drained
1 can(s) cream style corn
1 c sour cream
1/2 stick butter, softened
1 egg

Steps:

  • 1. Preheat the oven to 350 degrees. Butter a 2-quart casserole dish or spray with nonstick cooking spray. In a large bowl, combine all the ingredients. Mix well. Pour into the casserole dish. Cover and bake for 30 minutes. Uncover and bake for 30 to 35 more minutes, or until set and the top is golden.

BAKED CORN CASSEROLE



Baked Corn Casserole image

Casseroles are a staple in my home. This one is great to serve in the fall with any main dish.-Jackie Willingham, Pasadena, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8-10 servings.

Number Of Ingredients 7

1/4 cup butter
6 ounces cream cheese, softened
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 can (4 ounces) chopped green chilies
1/2 cup chopped onion
1 can (2.8 ounces) french-fried onions, divided

Steps:

  • In a large bowl, beat together butter and cream cheese. Stir in the kernel corn, cream-style corn, chilies and onion; mix well. Pour into a greased 8-in. square baking dish. , Bake, uncovered, at 350° for 15 minutes. Remove from oven; stir in half of the fried onions. Sprinkle remaining fried onions on top. Bake 15 minutes longer.

Nutrition Facts : Calories 188 calories, Fat 12g fat (6g saturated fat), Cholesterol 22mg cholesterol, Sodium 422mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

GEORGIAN BAKED CORN CASSEROLE



Georgian Baked Corn Casserole image

From the Georgia Farm bureau this rocks. I also think you can cheat and use frozen corn if you don't have uncooked

Provided by MarraMamba

Categories     Corn

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

2 large eggs, beaten
1 1/2 cups sour cream
2 cups fresh corn kernels, uncooked
2 cups monterey jack cheese, shredded
1 (4 1/2 ounce) can green chilies, drained
salt and pepper
1/2 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 350.
  • Stir together eggs and sour cream, stirring well.
  • Stir in remaining ingredients except cheddar cheese.
  • Put in quiche or 8x8 inch casserole dish.
  • Top with cheddar cheese.
  • cook until center is set, about 35 minutes.

BAKED CORN CASSEROLE



Baked Corn Casserole image

Yield Serves 6

Number Of Ingredients 7

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
2 eggs
1 can (about 16 ounces) whole kernel corn, drained
1 package (about 8 ounces) corn muffin mix
1/4 cup grated Parmesan cheese
1 can (2.8 ounces) French fried onions (about 1 1/3 cups)

Steps:

  • 1. Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup onions. Pour the soup mixture into a 1 1/2-quart casserole.
  • 2. Bake at 350°F. for 30 minutes or until the mixture is hot.
  • 3. Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.

Tips:

  • Use fresh or frozen corn. Fresh corn is best, but frozen corn works well too. If using frozen corn, thaw it completely before using.
  • Drain the corn well. After thawing frozen corn, be sure to drain it well to remove excess moisture.
  • Use a variety of cheeses. Cheddar cheese is a classic, but you can also use Parmesan, Gruyère, or Monterey Jack. A blend of cheeses will give you a more complex flavor.
  • Add some vegetables. Diced bell peppers, onions, or zucchini are all great additions to corn casserole. They add flavor and texture.
  • Season the casserole well. Salt, pepper, and garlic powder are all essential seasonings for corn casserole. You can also add other herbs and spices to taste.
  • Bake the casserole until golden brown. The casserole is done when the top is golden brown and the center is set. This usually takes about 30 minutes.

Conclusion:

Baked corn casserole is a delicious and easy side dish that is perfect for any occasion. It is made with simple ingredients and can be tailored to your own taste. With its creamy texture and cheesy flavor, corn casserole is sure to be a hit with everyone at your table.

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