Baked Corn Casserole Recipe -
Baked Corn Casserole Recipe
  • READY IN 30 mins

Baked Corn Casserole

Recipe by  

"A Southwestern twist on the usual corn casserole."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish.
  2. Heat oil in a small skillet over medium heat. Saute onion until translucent.
  3. In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2006

I made a couple of changes in this recipe, and it was a hit at the holiday table. In fact, my father-in-law whom barely eats anything, tore this up! I omited the chiles because there was going to be a child at the table, and I forgot to pick up the french fried onions, so they were left out as well. As another reviewer did, I cut back on the amount of creamed corn, which made the texture less runny.

Most Helpful Critical Review
Jul 24, 2003

I thought this recipe was alright though all of my guests enjoyed it and asked for the recipe. I felt it was missing something in regards to flavor and I think next time I would cut back on the amount of green chiles used.

Sep 19, 2003

Our family and friends have all enjoyed this excellent dish. I have made and served it numerous times. To "jazz" it up a bit, I added a (for us) generous "dash" of ground red (cayenne) pepper. Also, I use the full 8-oz pkg of cream cheese; to me, at least, it improves the texture and flavor. Of all corn casserole recipes I've ever used, we like this one best; not only for flavor, but for presentation.

Oct 15, 2006

This recipe is wonderful, and is so easy to make! It has become a family favorite at Chrismas, and a great dish to take to potlucks. It still tastes great reheated the next day. One piece of advice- don't use fat free cream cheese, the texture didn't turn out right when I used it. Also, I noticed that the people who were complaining about the dish being too runny were also the ones who omitted the french-fried onions. These absorb a lot of liquid, so if you don't like onions, you will need to subsitute something in their place.

Dec 05, 2004

This is a delicious variation on a corn casserole. Thank you! I used some Oscar Meyer bacon bits, a few more chile peppers and one-third creamed corn to 2/3 whole kernel (thereby reducing the "soupiness" noted by some others) with good results. The first servings resulted in seconds, a cleaned out casserole dish and a request for the recipe.

Jan 20, 2004

This was a great change to the normal buttered corn or creamed corn. I left the chillis out so my kids would eat it and next time I may have to reduce the onion a tad only because my children are very picky. The fact that this recipe can be adjusted to suit picky eaters and still maintain a wonderful flavor and texture makes it a true keeper. Thanks!

Dec 23, 2010

We make this recipe every year. It has become a family favorite at the holidays. Make sure you give it enough time to bake. It typically takes longer than the recipe calls for.

Jan 20, 2004

I used 2 cans of corn instead of the creamed corn, and 4 fresh whole roasted chili's instead of canned. It turned out delicious. It got great compliments at the family BBQ!


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  • Calories
  • 282 kcal
  • 14%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 19.4 g
  • 30%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4.3 g
  • 9%
  • Sodium
  • 666 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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