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Easy Cheesy Corn Bake

User Rating 4 Star Rating (1 Review)


Cheesy Corn Casserole

Cheesy Corn Casserole

Diana Rattray
This is a tasty corn casserole to make for a holiday dinner or family meal.


  • 5 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups milk
  • 1 cup shredded Cheddar cheese, about 4 ounces
  • 4 large eggs
  • 1 can (approx. 15 ounces) cream-style corn
  • 1 can (11 to 15 ounces) Mexican-style corn with peppers, drained
  • 1 tablespoon Dijon or your favorite prepared mustard
  • 1 1/2 cups fresh finely ground bread crumbs, divided


Grease a 2 to 2 1/2-quart baking dish. Heat oven to 325°.

Melt 4 tablespoons of butter in a large saucepan over medium-low heat. Add onions and cook, stirring, until onions are just tender, about 2 to 3 minutes. Stir in flour until well blended. Stir in salt, pepper, and milk and continue cooking, stirring, until thickened. Stir in cheese until melted.

In a mixing bowl, beat eggs. Stir in cream-style and Mexican-style corn, mustard, and 1 cup of the bread crumbs. Combine the cheese mixture with the corn mixture. Spoon into prepared baking dish.

Melt the remaining 1 tablespoon of butter and toss with remaining 1/2 cup of bread crumbs. Sprinkle buttered crumbs over the corn casserole and bake for 1 hour to 1 hour and 10 minutes, or until firm in center.
Serves 6 to 8.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member littlefawn7799

I followed this recipe and added 1/2 cup salsa to the cheese sauce and used regular whole kernel corn instead of the mexican style. Another tweak in future will be adding a bit more cheese. Very tasty!

4 out of 4 people found this helpful.

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