Baked Corn Casserole
Baked Corn Casserole is a delicious and easy-to-make side dish that is perfect for any occasion. It is made with a creamy corn filling that is topped with a crispy onion topping.
Baked Corn Casserole is a delicious and easy-to-make side dish that is perfect for any occasion. It is made with a creamy corn filling that is topped with a crispy onion topping.
- Carbohydrate 24.7630025 g
- Cholesterol 38.6403125 mg
- Fat 16.647070625 g
- Fiber 2.03350002169609 g
- Protein 4.028588125 g
- Saturated Fat 8.7967015 g
- Serving Size 1 1 Serving (155g)
- Sodium 493.158875 mg
- Sugar 22.7295024783039 g
- Trans Fat 1.74022325 g
- Calories 250 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a medium bowl, cream together butter and cream cheese. Mix in the two cans of corn, chile peppers, and 1/2 can of French fried onions. Pour mixture into a one quart casserole dish.
- Bake at 350 degrees for 15 minutes. Remove from oven and sprinkle the remaining French fried onions over the top of the casserole. Return the dish to the oven and bake for an additional 15 minutes or until the onions on top are slightly browned.
Adding the entire quantity of French fried onions into the base mixture before baking ruins the textural contrast of the dish. Cream cheese and melted butter must be fully beaten until smooth before introducing the canned whole kernel and cream style corn to prevent fat separation in the 350-degree oven. Retaining half of the onions for the final five minutes of the thirty-minute total cook time ensures the topping achieves a deep golden brown without burning.
Pairing and Substitutions
Rich, dairy-heavy side dishes require lean, acidic proteins to balance the plate on a Thanksgiving or holiday table. Roasted pork loin or grilled flank steak cut through the dense starch of the corn and cream cheese. Swapping canned green chiles for fresh roasted poblano peppers alters the moisture content slightly, requiring a longer initial bake time to set the center.
- Use full-fat cream cheese; low-fat alternatives contain excess water that prevents the casserole from setting firmly.
- Drain the whole kernel corn thoroughly while leaving the cream-style corn undrained to maintain the proper moisture ratio.
- Store leftovers in an airtight container in the refrigerator for up to three days.
