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Hoosier Corn Casserole

Total Time

Prep: 25 min. Bake: 30 min.


8 servings

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
Hoosier Corn Casserole Recipe photo by Taste of Home


  • 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 large 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 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 11x7-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 in the center comes out clean.

Nutrition Facts

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

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