Recipe by Brenda Mills
"Sweet corn casserole reminiscent of the corn tamales served at Chevy's Fresh Mex® restaurant."
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1 (15.25 ounce) can
sweet white whole kernel corn, undrained
1 (14.75 ounce) can
1 (8.5 ounce) package
dry corn muffin mix (such as Jiffy®)
chopped red bell pepper
So easy to make and cooked perfectly at 1 hour, Good, old-fashioned comfort food at its best. Really moist and full of corn flavor. Thumbs up on this one.
I've made this several times now and it's the only way to use up accidentally purchased creamed corn :) After a few iterations, I have converted to use half the butter and only one egg - it turns out just as awesome but without the extra greasy feeling when reheating. You can easily skip the red pepper and onion and use garlic powder, black pepper, and onion powder instead.
I made this today for Thanksgiving and it was a hit! All of it was gone. I followed the recipe exactly and it turned out perfectly.I will definitely make this again AND I am adding this to our Thanksgiving menu every year. I will make one change to it...I will make two of them!Thank you so much for a recipe I will use for years to come Brenibree!
Took this to a pot luck dinner and everyone liked it. The texture was not was I expected, though. It seemed rather solid with no obvious moisture, but it did not taste dry at all.
Yummy! So easy and a great comfort food. I'll add it to our Thanksgiving menu. Thanks
I made this yesterday for Thanksgiving and everyone loved it. I sprinkled dried onions on the top before baking and it turned out great.
Easy to make. Cooked beautifully right at 1 hour. Would like to try a little jalapeño next time and make it a Mexican corn casserole. Not for you if you are trying to cook light!
Delicious, and easy corn casserole recipe. Love the white corn!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet White Corn Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 153
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