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Triple Corn Casserole Recipe

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This recipe for Triple Corn Casserole, by , 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!

Contributor:  
Contributor:  
Ann Chandler

Category:
Category:

Ingredients:  
Ingredients:  
1 Container (7.5 ounce) chive and onion cream cheese spread
Cup butter, at room temperature
2 Eggs
3 Scallions, sliced, about 1 cup
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 350. 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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