Sweet Corn Casserole

Sweet Corn Casserole

In this recipe:

based on 47 reviews
This Looks YUMMY!
15 min.
70 min.
8 servings

This sweet corn-studded casserole is a great side to serve with practically any main dish. Goes well with Mexican, South American and American cuisine.


  • 1/2 cup masa harina flour (Mexican corn masa mix)
  • 1/4 cup (1/2 stick) butter or margarine
  • 2 tablespoons vegetable shortening
  • 2 cups frozen whole-kernel corn, partially thawed
  • 3 tablespoons cold water
  • 1/4 cup granulated sugar
  • 3 tablespoons yellow corn meal
  • 2 tablespoons NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon chili powder (optional)
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PREHEAT oven to 350° F. Lightly grease 9-inch pie plate.

PLACE flour, butter and vegetable shortening in food processor; cover. Process until creamy. Add corn and water; process until corn is coarsely chopped. Combine sugar, corn meal, evaporated milk, baking powder and salt in medium bowl. Stir in corn mixture until combined. Spread into prepared pie plate. Sprinkle with chili powder.

BAKE for 40 to 50 minutes or until firm and lightly browned around edge. Cool on wire rack for 15 minutes before serving. Scoop or cut into wedges to serve.

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With an added twist

I think that with the chili powder sprinkling, I'd add a small can of drained green chilies to the corn when being chopped. If there were small children in the house party, I'd probably substitute a little paprika to sprinkle on top (no green chilies, of course).

- Connie Edwards from Anoka, MN


This is a fabtastic recipe and versatile to. The things you could add are ebdless. But keeping it as is taste fantastic. It has become a well used recipe.

- Pat Adams from St Louis, MO


This is great easy sweet corn casserole and I also add green chile to it for a little kick and cheese on top.

- Lee Hubbard from FAIRACRES, NM

sweet corn casserole

my kids love this one.thay would eat it every day if i would let them.thank you

- betty davis from Monticello, KY


This was just wonderful and so easy. I omitted the sugar as we do not like sweet corn bread either, but I topped it with cheddar cheese. I will fix again for sure.

- Elsa Johnson from CEDAR PARK, TX

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 200
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 4.5g (23% of DV)
  • Cholesterol: 15mg (5% of DV)
  • Sodium: 135mg (6% of DV)
  • Carbohydrates: 27g (9% of DV)
  • Dietary Fiber: 2g (8% of DV)
  • Sugars: 9g
  • Protein: 3g
  • Vitamin A: 6% of DV
  • Vitamin C: 6% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


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