Recipe by Cheryl Ritter Bonsell
"An old-fashioned baked corn recipe. The green bell peppers listed in the ingredient list are optional, you can add them or not as you prefer. They are a great addition though!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
whole kernel corn
green bell pepper, chopped
ground black pepper
I added more black pepper to spice up the taste
I used canned Green Giant sweet corn that I rinsed several times, omitted the green pepper, and used crushed croutons. It made a nice change from just plain old corn but it was WAY TOO SALTY!!! It would have had a nice taste if not for the saltiness. I recommend that if you used canned corn, you CUT THE SALT IN HALF.
I reciently retired and my wife still works so I've been learning to cook so she would have dinner ready when she comes home. I've found that I really enjoy cooking. Anyway, I made this baked corn recipe along with a meat loaf (also a recipe from this site). The baked corn tasted great but I did make a change. After adding the two cups of corn, I only had a little bit of corn left in the frozen bag so I dumped the rest of it in to eliminate any left over corn. I should have added more flour and milk but it still came out great. I finished the left overs the next day and it as just as good warmed up!
This was very good and easy to make. Others said it was a bit bland, so I diced half of a jalapeno pepper and added that.
I omitted the peppers and added 1 cup of cooked rice and some shredded cheddar cheese. What a great recipe!! We loved it.
I think this recipe is great! If you love corn, here's another way to prepare it. It's really different, and very tasty!
I have been making this for family meals for a few years now because it's always requested. I got the recipe from a cookbook and there it calls for additional ingredients (1/2 tsp. paprika and 1/4 tsp. dry mustard). It's always a hit!
I didn't have corn on hand, so I used 2 cups of frozen mixed vegetables and doubled the cracker topping. There were no leftovers, its a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Corn I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 71
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make an easy, rich, and creamy corn side dish.
Learn how to make corn pudding, a classic part of the American harvest menu.
The no-nonsense way to make quick, perfect corn on the cob.