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Cheddar Corn Casserole

User Rating 3 Star Rating (1 Review)


Corn casserole recipe with cheese, eggs, and other ingredients.


  • 4 ounces melted butter
  • 1 large onion, chopped
  • 1 small green bell pepper, chopped
  • 1 small red bell pepper, chopped
  • 3 eggs
  • 1 cup sour cream
  • 1 can (about 15 ounces) cream-style corn
  • 1/3 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded Cheddar cheese, or Pepper Jack


In a medium skillet, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until tender, stirring occasionally. Remove from heat.

Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and the onion-pepper mixture.

Turn into a 2-quart buttered casserole. Bake in a preheated 350° oven for 30 to 35 minutes, until puffed and golden.
Serves 8.

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User Reviews

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 3 out of 5
Southwestern Quiche - Easy recipe my husband likes, Member Pats.cookin

Very good recipe! Keep an eye on it so that it doesn't overbake - it's better with a moister consistency. My adaptations: left out peppers (didn't have 'em), added 1/2 c. frozen corn (heated), added 1/2 c. seasoned frozen mexican corn mix (heated), added 1 can diced green chilies, used 1 c. Mexican cheese blend, added 1/4 c. skim milk, used reduced fat sour cream, left out butter and added 1/4 c. canola oil instead . It had a good texture when I whisked it together. I was a little scared about how the cornmeal would affect the texture - it seemed to melt right in. It tasted like a Southwestern Quiche. My husband topped his serving with salsa and sour cream and really liked it.

5 out of 5 people found this helpful.

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