Easy Cheesy Corn Bake

This casserole side dish is intended to feed six to eight, but if three of those are teenage boys, the servings go about four ways.  This recipe from about.com’s Southern Food section answered my search for hot side dishes using canned corn.  It went over really well and will definitely be made again.  This recipe is posted with my modifications.

Prep Time: 20 minutes

Cook Time: 70 minutes

Serves: 4-6


  • 5 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1/2 cup finely chopped onion
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups milk
  • 1 1/2 cups shredded Cheddar cheese, about 4 ounces
  • 4 large eggs
  • 1 can (approx. 15 ounces) cream-style corn
  • 1 can (11 to 15 ounces) kernel style corn, drained
  • 1 tablespoon Dijon or your favorite prepared mustard
  • 1 1/2 cups fresh finely ground bread crumbs, divided


  1. Grease a 2 to 2 1/2-quart baking dish. Heat oven to 325°.
  2. Melt 4 tablespoons of butter in a large saucepan over medium-low heat.
  3. Add onions and cook, stirring, until onions are just tender, about 2 to 3 minutes.
  4. Stir in flour until well blended.
  5. Stir in salt, pepper, and milk and continue cooking, stirring, until thickened.
  6. After thickening, stir in cheese until melted.
  7. While cooking onions and thickening mixture about, in a mixing bowl, beat eggs.
  8. Stir in cream-style and Mexican-style corn, mustard, and 1 cup of the bread crumbs.
  9. Combine the melted cheese mixture with the corn mixture. Spoon into prepared baking dish.
  10. Melt the remaining 1 tablespoon of butter and toss with remaining 1/2 cup of bread crumbs.
  11. Sprinkle buttered crumbs over the corn casserole.
  12. Bake for 1 hour to 1 hour and 10 minutes, or until firm in center.

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