Similar bread was cooked by my dad’s Danish great grandmother when he was a little boy. My dad assisted me in recreating her recipe using memories. The exterior of this bread is a rich, golden brown, while the interior is juicy. It’s excellent when toasted, everyone agrees.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 teaspoon vegetable oil
- ½ cup chopped onion
- ¼ cup butter, softened
- 2 (3 ounce) packages cream cheese, softened
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15.25 ounce) can creamed corn
- 1 (4 ounce) can chopped green chile peppers
- 1 (2.8 ounce) package French-fried onions, divided
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking dish.
- Heat oil in a small skillet over medium heat. Saute onion until translucent.
- In a large bowl combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, and onions. Pour into prepared dish.
- 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.
Nutrition Facts
| Calories | 282 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 10 g |
| Sodium | 666 mg |
| Sugars | 4 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written but used 1/2 the creamed corn. Most anything is tastier with French fried onions but nothing could make this better. Cream cheese and corn do not work together.
Wow delicious 10/10 A+ corn casserole
Love this recipe. Have made as written many times. Had some Farmer’s Market frozen corn – charred and mixed with poblano peppers and green onions. It was just over 2 cups, so I only used one small can(8.25 ounces) of cream corn. Followed the recipe otherwise. Fabulous. Not spicy, just really flavorful. Maybe a new spin on a great recipe. Thanks for a very good recipe.
Too much cream cheese! I even added a third can of corn, but it was still hard to find the corn in all that cream cheese. Family didn’t like & will never make again.
Easy to make. Probably should add sugar.
Made a large pan that took doubling the recipe to fill. It was gone in less than 10 minutes 🙂 Will definitely make this again and again!!
Really enjoyed this recipe. After tasting the casserole before baking , I decided to add the remaining 2 oz. of cream cheese (total 8 oz. ), shredded Mexican cheese blend, Morton’s Nature’s Seasoning & some red pepper to taste. My 2 grandkids devoured over half of this for dinner! Love the creaminess & gooey cheese as well as the touch of heat. This will definitely be on my menu for a holiday meal.
I made this too and also made a few changes. I cooked a roast beef.
I made this with 8 oz. of cream cheese, two cans of sweet white corn (no creamed corn – bleah), half the can of chilies and some pimento for color. I was told that I “hit it out of the park” for a church supper type casserole. They loved it. Just the right amount of time to assemble and make (1/2 hr approx.) My kind of recipe. Not runny, just yummy.
Made it exactly as written. It was delicious! Everyone in the family loved it.
Made as written. Although the flavor was good, it was too rich with all the cream cheese and no other binder or filler to our taste. I may try it as combined with the recipes that call for a corn bread mix or other more traditional scalloped corn recipes.
A bit too oniony for our taste. Will make again with sauteed onions and see how that turns out. I used frozen corn (instead of a can of whole kernel), but kept the rest pretty much the same as the recipe. After mixing, put all in the slow cooker for a few hours because I was going to a potluck. May try the oven next time.
This casserole was a HIT at Thanksgiving dinner!! This was my first time bringing a dish to Thanksgiving dinner and this recipe was so easy to follow. I did make some changes though. I omitted the green chiles and also I added a little over half a pack of cheese biscuit muffin mix (to give it some texture) and 1 cup of shredded cheese. I used light butter and reduced fat cream cheese.. I also used onion powder instead of using an onion. Turned out GREAT!!! My family has requested that I make this again for Christmas dinner!!
I made this just as instructed and it was so greasy and salty tasting. Not sure what happened. So I scooped it back out and added breadcrumbs and baked again. Hoping its eatable for Thanksgiving. Although, now it looks like a dressing. Lol
I followed this recipe exactly and didn’t like the result at all. Although I’m a big fan of all of the ingredients, when combined the dish just tasted strange. A weird mixture of sweet corn, tang from the chilis (no heat, which would have been better maybe?), and just a ton of onion flavor. And the texture was also odd. Won’t be making this again.
I made this for dinner and it was really good. I didn’t change anything made the recipe as stated.
I just made this in the spur of the moment. Family liked it because it was different and not heavy. The consistency was not what I expected and it did not look like the given photo (above). This made me glad I made it for family and not “company.” It was a bit runny, but according to other reviewers that may be because all I had on hand was reduced fat cream cheese. I omitted the chopped onion and didn’t miss it. The fried onions add enough onion flavor. I will make again and use regular cream cheese. Maybe the creamy-ness will be there. Flavor is good though.
Used a full 8 oz package of cream cheese. This was easy and delicious, will definitely make again.
Very easy and delicious! The entire family loved it and we made it exactly as directed. It will definitely be added to the keeper recipes.
great recipe for corn! I used fresh corn from cob. I also put bits of bacon and cajun spice for a kick!
If you double the amount of french fried onions, this is delicious! Otherwise, it’s just meh.