Updated Baked Corn

Yield: 8 servings
Source: Jill's Gram and Mom
Comments: When I ran this through Recipe Builder, I ran it through with Wonder Light Italian Bread, but any regular white bread will do. Also, as gross as this sounds, the casserole is best when half the cheese is processed cheese (like Kraft singles) and half is deli American cheese. What can I say? It sounds gross, but it tastes good.


1 egg
1 14.75 oz can of cream style corn
1 15 oz can corn, drained or 1 11-oz vacuum packed corn
4 slices bread (see note)
1/2 lb. American cheese, half white and half yellow (see note)
About 1/8 c. milk
salt and pepper to taste


  1. Soak bread in milk and egg (use just enough milk to soak bread) and mash it up.
  2. Add cans of corn and diced cheese. Mix thoroughly; add salt and pepper to taste.
  3. Bake at 350. Casserole is done when top is crusty and golden brown.

Healthy Units: 4 per serving

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