Where it's ALL about food!

Toggle Navigation

Corn Casserole

Corn Casserole

Flavor filled corn casserole with healthy with egg substitute, red peppers, chopped onions and Parmesan cheese.


3/4 cup chopped red bell pepper
1/3 cup chopped onions
1 17-ounce can unsalted whole kernel corn, including liquid
1 8-ounce can cream-style corn
1-1/2 cup honey cornbread mix (1/2 of 15-oz. box)
3/4 cup liquid egg substitute (equivalent to 3 eggs)
2 tablespoons grated Parmesan cheese


Heat oven to 350 degrees.

Saute peppers and onion in non-stick skillet until tender crisp, stirring constantly.

In a separate bowl, combine all corn, including liquid, the corn bread mix and egg substitute. Add sauteed vegetables and mix lightly.

Spray an 8 or 10-inch square baking dish with non-stick cooking spray. Pour mixture in dish and sprinkle top with Parmesan cheese.

Bake 45 to 60 minutes or until a wooden toothpick inserted in the center comes out clean.

Note: If you double this recipe, cook in 2 separate baking dishes.

Nutrition Information

Recipe makes 6 servings.

Did You Know?

Every ear of corn has an even number of rows and there's one filament of silk for every kernel of corn!

You may also like...

Share This Page

Back to Vegetable Recipes | Back to Recipe Collections