I know this time of year people are looking online for healthy foods and ways to get back in shape after the holidays. Trust me, I’m doing the same thing. As much as I’d love to give you that, I’ve got a list of yummy eats I enjoyed that I’m dying to share with you. I figure this is the good stuff that got me in this wanting to eat healthier predicament, so it must be worth sharing, right? Let’s start with Corn Casserole. I’ve made this creamy, cheesy, insanely delicious casserole for years. However, I’ve never made it with the bell peppers until now. Hello, favorite casserole ever!
So, how’s it taste?
I’ve loved it for years and I still do. This is the one leftover that I never tire of. It’s packed with cheese and sour cream, which are two of my favorite casserole additions! It’s also super simple to make. Yes, it’s one of those dishes that uses canned and boxed products, but don’t get all snobby just yet. I like that this can take the place of having bread at the table, too, since it’s got cornbread in the mix. I just can’t get enough of this one.
Yield: 1 9x13 casserole
2 tbsp. butter
1/2 cup chopped onions
1/2 cup chopped bell pepper
1 can whole kernel corn (do not drain)
1 can cream-style corn
1 box Jiffy cornbread mix
8 oz. sour cream
8 oz. shredded sharp Cheddar
salt & pepper, to taste
1. Preheat oven to 350F. In a skillet over medium-high heat, melt butter. Add onion and bell pepper. Sauté until tender.
2. In a large bowl, mix both cans of corn with Jiffy cornbread mix. Add cooked onion/pepper mixture and eggs. Mix until well combined.
3. Fold in sour cream and Cheddar. (Sometimes I leave streaks of sour cream in so I can taste it, but you can completely mix it in, too.)
4. Pour mixture into a 9x13 baking dish. Bake for 30 minutes or until golden brown.
Source: Judy Chambers, 1996 JCPenney Associate Cookbook
I love corn casserole!! I’ve never had it with bell peppers though. I bet a red bell pepper would be great too!
Wow! Want to try this immediately,. I have a large bag of frozen shoe peg corn and need to use it soon but am afraid to ruin this great recipe. Any thoughts on using frozen corn?
Hi Frances! I’m not sure how that would work as a substitution for the canned corn since you don’t drain the juice. I don’t know if you could add water in its place or how much you’d need. You could probably add the frozen corn in addition to all the other ingredients to make it chunkier though.
Forget healthy eating; I am in serious need of this right now!!
This corn casserole looks amazing! I hardly ever eat this, but it’s one of my favorite dishes. I definitely need to try this out!
YUM!!! Well doesn’t this look amazing?? I love corn recipes!! …and it’s all about balance, right?? So it’s okay if it’s not the healthiest recipe out there… pair it with a grilled chicken salad and you’re good to go!! Looks so delicious!! YUM!
It’s totally casserole season… and I love it! This looks like some serious comfort food.
You know what, I STILL haven’t tried cornbread. I need to change that as is sounds amazing.
I love cornbread and I’m sure I’d love this too! Looks amazing.
I’ve never had a corn casserole before, looks creamy, comforting and delicious!
A creamy and comforting corn casserole sounds perfect for the cold weather we’ve been getting here! I love that you added a bell pepper in here too, it sounds delicious!
This isn’t as fattening as I thought it would be! I’d probably put pimentos in it since I don’t like bell peppers. I’ll bookmark this for the holidays.
ps–Jiffy corn bread mix is not vegetarian unless you buy the vegetarian version, which I’ve never actually seen in the wild. 🙁
Ooo, thanks for letting me know about Jiffy. I didn’t know it wasn’t vegetarian!