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Colorful Corn & Cranberry Casserole

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Colorful Corn & Cranberry Casserole
2008-07-25 Side Dish
3.6 53

This corn casserole combo combines both whole kernel and cream-style corn, plus bacon bits, onion, dried cranberries, green chilies, roasted red peppers, cilantro, jack cheese and Mexican cornbread mix.

  • Servings: 6-8


2 cups Fresh or Frozen Corn Kernels
1 (17 Oz.) Can Cream-style Corn
1 Egg, beaten
1 Tbsp Sugar
½ cup Melted Butter
½ cup Diced Onion
¼ cup Real Bacon Bits, i use ones from a jar
1 cup Dried Sweetened Cranberries
1 (7 Oz) Pkg of Mexican Cornbread Mix
1 cup Shredded Monterey Jack Cheese
1 (4 Oz.) Can Mild Green Chilies, drained
½ cup Diced Roasted Red Peppers, i use ones from a jar
½ cup Chopped Cilantro


Preheat oven to 350 degrees. In large bowl combine corn (thawed, if frozen), creamed corn, egg, sugar, butter, onion, bacon bits & cranberries. Mix well. Add cornbread mix and cheese. Mix well. Fold in green chilies, red peppers and cilantro. Pour into a large, greased 11x14" baking dish and bake for 45 minutes or until golden brown.

Helpful Tips:

This is no ordinary corn casserole. It had sweet cranberries & savory bacon bits with the fresh taste of cilantro added in. This side dish will become a family favorite!