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Corn Cheese Casserole

Bettyskitchen's picture
  Corn 2 Cup (32 tbs), divided
  Butter 1⁄2 Cup (8 tbs), melted and cooled (About 1 Stick)
  Eggs 2
  Sour cream 1 Cup (16 tbs)
  Shredded sharp cheddar cheese 1 Cup (16 tbs)
  Yellow cornmeal 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon (Optional, I Did Not Add Salt In The Video, But I Think The Casserole Would Taste Better With Salt)
  Chopped basil/If you are using dried basil, just use 1/3 as much 1⁄4 Cup (4 tbs)
  Cooking oil spray 1

In an electric blender, puree 1 cup of corn, 1 stick melted butter, and 2 eggs. Pour the pureed mixture into a large mixing bowl. Add the remaining cup of corn, 1 cup sour cream, 1 cup shredded sharp Cheddar cheese, ½ cup yellow cornmeal, ½ teaspoon salt, and ¼ cup chopped fresh basil. Mix well. Pour into a 2-quart casserole dish that has been sprayed with cooking oil spray. Bake, uncovered, at 350 degrees for 40 to 45 minutes, or until top is golden brown and casserole is set. Serve immediately. This is a gorgeous, inviting casserole that I think you will enjoy! I will have an entrée for you tomorrow! Love, Betty

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
A good hearty casserole based on corn and cheese is a fantastic thing to have up your sleeve on hungry days. In this video, Betty shares with her viewers her a all-time classic casserole recipe studded with corn, eggs, cheese, cream and cornmeal. This savory delight is so Southern and so satiating that you can't resist it's charm.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 740 Calories from Fat 435

% Daily Value*

Total Fat 49 g75.9%

Saturated Fat 27.3 g136.4%

Trans Fat 0 g

Cholesterol 221.1 mg73.7%

Sodium 542.9 mg22.6%

Total Carbohydrates 60 g20.1%

Dietary Fiber 5.4 g21.7%

Sugars 2.6 g

Protein 18 g36.4%

Vitamin A 33.1% Vitamin C 1.3%

Calcium 29% Iron 15.5%

*Based on a 2000 Calorie diet

Corn Cheese Casserole Recipe Video