Save on Pinterest

Cheesy Corn Squares

Total Time

Prep: 15 min. Bake: 30 min.


5 dozen

My family loves corn, and I love to come up with new ways to fix it. I created this recipe a couple of years ago. It's great with soups, stews and chili.—Peggy Paul, Florence, South Carolina
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 1-1/4 cups all-purpose flour
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon baking soda
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 4 large eggs, beaten
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 cup ricotta cheese
  • 1/3 cup finely chopped onion
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup vegetable oil
  • 2 cups shredded mozzarella cheese, divided
  • 1 teaspoon paprika


  1. In a large bowl, combine the first seven ingredients. Stir in eggs, corn, ricotta, onion, Parmesan, oil and 1-1/2 cups of mozzarella; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with paprika and remaining mozzarella. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Cut into small squares.

Recommended Video