Total Time
50mins
Prep 5 mins
Cook 45 mins

Corn casserole made with eggs, cheese and onions.

Ingredients Nutrition

Directions

  1. Mix the whole kernel corn with the creamed corn.
  2. Add the remaining ingredients; blend.
  3. Pour into buttered 9 x 12-inch casserole.
  4. Sprinkle with parmesan cheese.
  5. Preheat oven to 325°F and bake until firm, about 40 to 45 minutes.

Reviews

(2)
Most Helpful

Made this savory side dish for Christmas dinner. I had previously tried a similiar recipe my sister brought with her while visiting at Thanksgiving but it was almost like cornbread. I can say that this one is not like cornbread, and is much lighter and flavorful with a little bite from the dash or two of cayenne pepper. I did not add the chopped parsley because I didn't have any but I'm not sure it needs it unless you like the additional color. Next time I might increase the shredded cheddar to a cup reducing the butter a tad for the additional cheese. Forgot to mention I topped off the casserole with cheddar cheese rather than parmesan cheese. Your recipe was a hit at our Thanksgiving table, thanks for sharing your recipe! P.S. my veggie hating 14 year old had two helpings.....

Caryn January 06, 2005

I made this for a pre-Thanksgiving get-together and it was loved by all. I usually like corn sweet and buttery so this savory dish was quite refreshing. Definatly will make this again.

chilepepper1231 November 23, 2003

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