Cream Corn Bisquick Casserole. This easy casserole recipe can be stirred together in less than 5 minutes with items you already have in your pantry. It’s easy, cheesy and versatile.
This sweet-savory, corn casserole is super delicious and very easy to make. It’s a family favorite and a holiday tradition. Thinking back, I can’t recall a single holiday meal that corn casserole wasn’t there!
Corn Casserole is basically a hybrid of bread and creamed corn in one simple, delicious casserole. It makes for a great addition to a holiday dinner
Cream Corn Bisquick Casserole
Try Cream Corn Bisquick Casserole with chicken kabobs, grilled pork chops (by the way, this is the recipe I won the MS Magazine Recipe Contest with), or steak.
Green chiles give this Cream Corn Bisquick Casserole a lot of flavor. It’s cheesy and soft on the inside with a crusty top. To me, this recipe is a cross between corn pudding and soft bread. The corn gives it a nice crunch of texture. It’s a great side dish.
For this recipe, you’ll need Bisquick baking mix, cream-style corn, oil, milk, an egg, green chiles, and cheese. Seven ingredients that you probably already have.
While you’re here, check out these recipes
- Jalapeno Popper Breakfast Casserole
- Keto Broccoli Cheese Casserole
- Baked Crack Chicken Casserole
- Drool-worthy Southern Foods
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Cream Corn Bisquick Casserole
Ingredients
- 1 cup Biscuit mix
- 14.5 ounce can cream-style corn
- 1 tablespoon vegetable oil
- 1/2 cup milk
- 1 egg beaten
- 4 ounces chopped green chiles drained
- 4 slices Monterey Jack cheese
Instructions
- Preheat oven to 400 degrees F.
- Spray an 8x8 baking dish with non-stick spray.
- In a bowl, combine biscuit mix, egg, milk, oil, and corn.
- Pour half the batter into the casserole dish.
- Top with chiles, then cheese.
- Pour remaining batter over cheese.
- Bake at 400 degrees 35 to 40 minutes or until the top is browned.
- Serve hot.
Notes
Nutrition
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MyNick says
Interesting this is almost identical to a recipe I got from a teacher when I was in 4th grade- 1963. It was called Pan de au le. From Mexico. You used 1/2 lb Monterey jack, sliced thin, my recipe has sugar and butter rather than oil. I add a can of regular corn also because it makes the texture better. Creamed corn doesn’t have a lot of solid corn. The end result looks a lot like above pic but I let mine brown a little more.
It will seem gooey you need to let it stand for at least 10 minutes. Layering is much better than mixing all together.
My recipe says to cook for 50 minutes at 400. I usually double the recipe and cook for an hour.
It is delicious! Can use as a meal or a side dish.
Cindy Brown says
Sounds delicious ! Will definitely be making this soon ! Added bonus…super-easy !
Brenda says
I make this recipe quite often but I substitute 1 cup of shredded cheddar and/or jack cheese (instead of slices) and just mix everything together rather than layering it. Quick, easy, and delish!
Luanna says
Have you tried adding extra corn like most corn casserole recipes? Many add cream style and an additional can of drained corn.
Christi says
Mine came out gooey, maybe because I doubled it-
any suggestions?
Jeannie says
I see green onions, when do you add these?
Meli says
It’s green chilies you add them after you pour half the batter into the pan.
LaVerne says
Looks like green onions to me. On top of casserole.
Linda B says
Delicious! Just made this to go with dinner and it is terrific. Thanks for the recipe!
Xsyntriq says
I’m one of those incredibly weird people who doesn’t like cheese (cheesecake is another matter). Will this recipe turn out all right if I leave the cheese out or should I try to substitute something or just not make it at all?
Debra Caraballo says
Delicious! Happening at my house very soon….thanks!