Mom's Cheesy Corn Casserole Recipe

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Mom's Cheesy Corn Casserole

Dawn Montgomery


This is a big one for around the holiday's...everyone loves it and begs me to bring it to lunch/dinner!

★★★★★ 1 vote
10 Min
30 Min


1 stick
1 small
green bell pepper - chopped
1 small
red bell pepper - chopped
1 small
onion - chopped
1 - 17 oz
can of cream corn
eggs, well beaten
1 small
container of sour cream
1/3 c
1- 8 1/2 oz
box of corn bread mix
1 bag(s)
shredded cheddar cheese


1Melt half of butter in frying pan; add peppers and onion and cook until the onion is translucent.
2Combine the eggs, canned corn, milk, remaining butter and sour cream in a large bowl, then add the cornbread mix and mix well.
3When the peppers and onions are ready, add everything into the large mixing bowl.
4Add the cheese and mix to combine it all. Pour mixture into a casserole dish of at least 1 1/2 quarts (that has been well greased) and bake uncovered at 350 degrees for 30 minutes or until the top is golden brown and looks like cornbread.
5Remove from oven and let it rest for 5-10 minutes before serving.

About this Recipe

Course/Dish: Side Casseroles
Other Tag: Quick & Easy