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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Triple Corn Casserole Recipe

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This recipe for Triple Corn Casserole is from Ann's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Container (7.5 ounce) chive and onion cream cheese spread
½ Cup butter, at room temperature
2 Eggs
3 Scallions, sliced, about 1 cup
¼ Teaspoon pepper
1 Can (14.75 ounce) creamed corn
1 Package (10 ounce) frozen corn kernels, thawed
1 Package (8 ounce) corn muffin mix
4 Tablespoons cup shredded Cheddar cheese (2 ounce)
4 Tablespoons cup shredded pepper-jack cheese (2 ounce)
Directions:
Directions:
1. Preheat oven to 350º. Coat 2 quart baking dish with cooking spray. In bowl, on medium-low speed, beat cream cheese and butter until smooth; beat in eggs until just blended. With spoon, stir in scallions and pepper, then stir in creamed corn, corn kernels, dry muffin mix and 2 tablespoons Cheddar and 2 tablespoons pepper-jack cheeses.

2. Spread corn mixture in baking dish. Bake 40-45 minutes until toothpick inserted into center comes out clean. Sprinkle top with remaining Cheddar and pepper-Jack cheeses. Bake 3-4 minutes or until cheese is melted. Let stand 10 minutes before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Ansley loves corn casserole.

 

 

 

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