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Baked Corn Casserole for Potlucks


"A baked corn casserole that's great for potluck."
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55 m servings 275 cals
Original recipe yields 12 servings


  • Calories:
  • 275 kcal
  • 14%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 1368 mg
  • 55%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake in preheated oven until the cheese is melted, about 45 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 8
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I loved this and easy. I had left over grilled corn and so it was some smokiness to this and instead of pimentos I added jalapeños......Yum I may want to try out a different cheese to this.....

I didn't change a thing except I cut the recipe in half, (6 servings). I wish I had just gone with the 12 servings. It was that good!

This casserole was a huge hit at a family gathering. I did not have any pimentos so I substitued Ro-tel tomatoes, drained. I will definitely do that again. Next time I will leave out the salt,...

I've made a different baked corn recipe for decades, but this one has my recipe beat, hands down. My husband loves this! I will definitely make this over and over again!

Used poblanos instead of pimentoes (had on hand) and Velveeta queso Blanco cheese. Delish!! This will be a new "have to have" for Thanksgiving dinner.

My family loved it

Very tasty, though I'll admit I had to make a few changes. To make it more diabetic friendly, I substituted Splenda for the sugar and reduced the amount to just half the original amount. I did...

This was delicious. It has an almost custard like quality to it. I cut the recipe I half and then only added a third of the sugar called for. I was afraid if I used the whole amount the casserol...