I was inspired by a sweet potato dumpling appetizer I had at a neighboring restaurant to create my first original recipe.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 (19 ounce) cans whole kernel corn, drained
- 6 tablespoons all-purpose flour
- 6 tablespoons white sugar
- 6 tablespoons butter, melted
- 4 teaspoons salt
- 2 chopped pimento peppers
- 6 eggs
- ½ cup chopped green bell pepper
- ½ pound processed cheese (such as Velveeta®), cubed
- 1 ½ cups milk
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Stir corn, flour, sugar, butter, salt, pimento peppers, eggs, bell pepper, processed cheese, and milk together in a mixing bowl, respectively; pour into a 9×13-inch baking dish.
- Bake in preheated oven until the cheese is melted, about 45 minutes.
Nutrition Facts
| Calories | 275 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 8 g |
| Sodium | 1368 mg |
| Sugars | 12 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I think next time I will decrease the sugar to 5 Tbs. Otherwise I enjoyed this. I did add some crushed crackers for a topping.
First time I followed the recipe. Then I made a few changes the 2nd time. Sauteed 8 slices of bacon. To the bit of saved fat I then sauteed 1 cup each of diced onion, celery, red & green pepper, 1 tsp minced jalapeno pepper and garlic. Reduced the butter accordingly. Used only 1 tsp salt, 1 Tbsp sugar, added 1 tsp black pepper, 1/4 cup vegetable cream cheese. And put it under the broiler a few minutes. Sorry that I forgot to add a picture – will do so next time I make it.
This recipe was loved at a family gathering and I will certainly make it again, though next time I will decrease amount of salt from 4 teaspoons to 3 teaspoons.
I used 1 can of creamed corn & 1 can of regular corn. I also substituted shredded 3 types blended cheddar for the Velveta cheese. I used 4 eggs. It was excellent.
I used all the ingredients and the exact measurements, but I didn’t mix them “respectively” . My finished casserole had three distinct layers; cheese on the bottom, custard in the middle, and vegetables on top. Honestly, it looked like someone had been sea sick. But! It was delicious. Next time I’ll mix respectively and cut the salt in half.
I’ve made this numerous times, the first time always following the recipe exactly before any deviations. I had Hatch green chiles in the freezer, all roasted and just begging to be subbed for bell pepper. It is perfect for a New Mexico or Texas style Thanksgiving, and This recipe is a fav!!
DELICIOUS and easy to make. It’s always a favorite!
I didn’t have any Jiffy mix around, so I looked for a recipe that didn’t require it. Wow! Was this a hit. I’ll definitely be making this again. I almost halved it and I’m glad I didn’t.
This recipe was delicious. Served at a family dinner and received many compliments and a request for the recipe. I cut the recipe in half and added Ortega mild green chili’s and sliced olives to the ingredients. So good!
This is easy and really, REALLY good!!! We all loved it, and it’s great for a potluck or a holiday!
Just made this and it came out awesome. I halved the recipe, used shredded Velveeta as opposed to cubed. Otherwise followed the recipe.
I made this the only issue was that I did not have enough corn I had to substitute a can of creamed corn and instead of the bell peppers I added 3 jalapenos.. This as you can see made it a little creamier. It was a big hit not much leftover. Will certainly make it again.
Everyone raves about this when I make it. Definite favorite for pot lucks and larger gatherings.
I’ve made a different baked corn recipe for decades, but this one has my recipe beat, hands down. My husband loves this! I will definitely make this over and over again!
Used poblanos instead of pimentoes (had on hand) and Velveeta queso Blanco cheese. Delish!! This will be a new “have to have” for Thanksgiving dinner.
My family loved it
Very tasty, though I’ll admit I had to make a few changes. To make it more diabetic friendly, I substituted Splenda for the sugar and reduced the amount to just half the original amount. I didn’t have any green peppers on hand, so substituted thinly sliced green onions. And I substituted grated cheddar cheese for the processed cheese. It was a very interesting way to serve corn, very much like a crustless quiche. And as one counting carbs, since it stretched the high-carb corn with lower-carb ingredients, I could have a larger serving. I even ate some of the leftovers reheated for breakfast. I’ll definitely be making this again and will likely use green peppers next time or perhaps a combination of green peppers and onions. I do think that the recipe needed less salt for our taste.
This was delicious. It has an almost custard like quality to it. I cut the recipe I half and then only added a third of the sugar called for. I was afraid if I used the whole amount the casserole would be way too sweet. Also I left out all but about a teaspoon of salt.
This casserole was a huge hit at a family gathering. I did not have any pimentos so I substitued Ro-tel tomatoes, drained. I will definitely do that again. Next time I will leave out the salt, if using can corn.
I didn’t change a thing except I cut the recipe in half, (6 servings). I wish I had just gone with the 12 servings. It was that good!
I loved this and easy. I had left over grilled corn and so it was some smokiness to this and instead of pimentos I added jalapeños……Yum I may want to try out a different cheese to this….