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Corn Casserole
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Corn Casserole
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Part casserole and part cornbread, this user-submitted recipe makes a tasty side dish to any dinner menu. Moist cornbread is stuffed with cheese, buttermilk, green chilies, onions and two different kinds of corn. Green chilies add a hint of heat, but it's not spicy overall. Cut be cut into slices or scooped into bowls.

Prep time
Bake/Cook time
18 servings
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Corn Casserole
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
18 servings


  • 1 1/2 cups cornmeal
  • 1 teaspoon baking soda
  • 4 eggs
  • 1 can (15.25 oz) whole kernel corn, drained
  • 1 can (14.75 oz) cream-style corn
  • 1 1/4 cups buttermilk
  • 1 teaspoon Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup butter, melted
  • 2 cans (4 oz) chopped green chilies
  • 2 onions, chopped
  • 3 cups shredded cheddar cheese, divide


  1. Preheat an oven to 325°F (165°C). Grease a 9 x 13-inch baking dish.
  2. Whisk together cornmeal and baking soda in a small bowl; set aside.
  3. Beat eggs in a mixing bowl; stir in whole kernel corn, cream-style corn, buttermilk, sugar, melted butter, green chiles, and onion.
  4. Stir in cornmeal mixture and 2 cups of cheddar cheese until only slight lumps of cornmeal remain; pour into prepared baking dish.
  5. Bake uncovered in preheated oven until firmed and lightly browned, about 1 hour. Remove from oven, and sprinkle with remaining cheese; let stand 15 minutes before serving. Best served warm. 
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