Baked Corn Casserole Recipe

Recipe By The Spruce Eats

Somewhere between corn pudding and cornbread, you'll find corn casserole, a flavorful yet indulgent side dish that's just at home on a holiday dinner table as it is during the weeknight dinner rush. This simple recipe is just a foundation for building your own masterpiece; welcome additions might include bacon, cheese, or any type of fresh herb. You can use fresh corn that's been cut off the cob, frozen corn that's been thawed, or canned corn that's been drained in this recipewhichever is most convenient for you will work just fine. Sprinkle the top of the casserole with chopped parsley or chives as it comes out of the oven to give it a little pop of color. To freeze the casserole, cover it well and put in the freezer for up to two months. However, it will taste best when freshly made. Serve the casserole alongside any type of meat, such as roast chicken, pot roast, or pork chops, and a simple green salad for a well-rounded dinner.

4.3
21 Rating - Rate
Vegdiet
55minstotal
25minsPrep
30minsCook

ingredients serves

Ingredients For Baked Corn Casserole Recipe

Nutrition
value
83
calories per serving
4 g Fat4 g Protein8 g Carbs3 g FiberOther

Current Totals

  • 4 g Fat
  • 4 g Protein
  • 8 g Carbs
  • 3 g Fiber

MacroNutrients

  • Carbs
    8 g
  • Protein
    4 g
  • Fiber
    3 g

Fats

  • Fat
    4 g

Vitamins & Minerals

  • Calcium
    76 mg
  • Iron
    1 mg
  • Vitamin A
    5 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    0 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    29 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    5 mg
  • Vitamin E
    0 mg
  • Copper
    0 mcg
  • Magnesium
    17 mg
  • Manganese
    0 mg
  • Phosphorus
    52 mg
  • Selenium
    5 mcg
  • Zinc
    1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

More Recipes by The Spruce Eats

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