Biscuits… cornbread… they’re both basic in comparison to this recipe for Corn Casserole. Amp up your side dishes this holiday season with a crisp, cornbread like cake infused with corn kernels, onion, and green peppers. Each slice is savory with a soft middle that can soak up that extra gravy on your plate. You could even serve this dish before dinner if you so choose to keep appetites at bay as the turkey or ham finishes up.

Corn Casserole 

---

• Author: Grammie Ruth Dawson

Print Recipe

Description

A crumbly, cornbread-like casserole meets fresh spoonfuls of corn kernels.

---

Ingredients

Scale 1x2x3x

• 3/4 cup of diced white onion
• 1 cup of diced green pepper
• 1 stick butter
• 3 cans creamed corn
• 3, 10-oz bags of frozen corn
• 6 eggs, beaten
• 1.5 cups Pepperidge Farms Bread Crumbs 

- Advertisement -

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large saucepan, sauté onion and pepper in butter over medium heat until cooked.
2. In a large mixing bowl add next 4 ingredients.
3. Take the mixture from your bowl and add to the saucepan (mix well together).
4. Add to a 13×9 greased casserole dish and sprinkle more bread crumbs on top.
5. Bake at the 375 for 50-60 minutes.

In case your corn cravings are still sticking around, try our Best Corn Recipes On and Off the Cob.

Recipe by Grammie Ruth Dawson
Styling by Leah Hohman Esser
Production by Meg Van Dyke
Photography by Katie Long

Subscribe to TABLE Magazine’s print edition.