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Baked Corn Casserole


"A Southwestern twist on the usual corn casserole."
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30 m servings 282 cals
Serving size has been adjusted!
Original recipe yields 8 servings


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

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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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 80
  1. 98 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 ...

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....

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 adv...

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 ...

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 ar...

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.

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!

Was a nice change, but the whole time we were eating it we kept talking about what it was missing.

I omitted the fried onions so my children would eat this and covered the top with bread crumbs. I thought that the taste was out of this world, as did all of the other Thanksgiving diners. The c...