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Hoosier Corn Casserole Recipe

Hoosier Corn Casserole Recipe

This recipe combines the comforting tastes of my home state with my love of using garden-fresh herbs in my cooking. From Thanksgiving turkey to grilled pork chops in summer, any entree is enhanced with this savory side.—Joyce Manier, Beech Grove, Indiana
TOTAL TIME: Prep: 25 min. Bake: 30 min. YIELD:8 servings


  • 1 medium green pepper, chopped
  • 2 green onions, sliced
  • 1 tablespoon fresh minced chives
  • 2 teaspoons minced fresh rosemary
  • 1 tablespoon butter
  • 1 teaspoon canola oil
  • 2 tablespoons bacon bits
  • 3 eggs, lightly beaten
  • 1/2 cup sour cream
  • 1/2 cup half-and-half cream
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 cups frozen corn, thawed
  • 1-1/4 cups (5 ounces) shredded cheddar cheese, divided
  • 2 medium tomatoes, seeded and chopped


  • 1. In a large skillet, saute the green pepper, onions, chives and rosemary in butter and oil until tender. Add bacon bits; cook 1 minute longer. Set aside.
  • 2. In a large bowl, combine the eggs, sour cream, cream, flour, salt and peppers. Stir in the corn, 1 cup cheese and green pepper mixture until blended.
  • 3. Pour into a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 25 minutes. Sprinkle with tomatoes and remaining cheese. Bake 5-10 minutes longer or until cheese is melted and a knife inserted near the center comes out clean. Yield: 8 servings.

Nutritional Facts

3/4 cup equals 261 calories, 14 g fat (8 g saturated fat), 121 mg cholesterol, 364 mg sodium, 24 g carbohydrate, 3 g fiber, 11 g protein.