Enjoy a colorful and tasty side dish with our Classic Corn Casserole Recipe. This corn casserole recipe is studded with flecks of green and red peppers.
What You Need
Original recipe yields 16 servings
2 pkg. (1 lb. each) frozen corn, thawed, divided
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup butter, softened
1/4 cup sugar
3 Tbsp. flour
1 cup half-and-half
6 egg s
1 Tbsp. CALUMET Baking Powder
1 cup chopped mixed green and red pepper s
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Let's Make It
Heat oven to 350ºF.
Reserve 1 cup corn. Process remaining corn with all remaining ingredients except peppers in food processor until blended.
Pour into 13x9-inch pan sprayed with cooking spray; stir in peppers and reserved corn.
Bake 50 to 55 min. or until toothpick inserted in center comes out clean. Let stand 10 min. before serving.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
Add 4 sliced green onions to batter with the peppers and reserved corn.
Use Your Blender
You can use your blender to prepare the corn pudding batter, blending it in batches if necessary.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.