Creamed Corn Casserole with Peppers

Prep Time 5 mins
Cook Time 45 mins
Total Time 0:50
Serves 6 to 8

Easy side dishes like this Creamed Corn Casserole with Peppers are my favorite for busy weeknights or the holidays! This casserole is loaded with flavor and so colorful!


  • 1/2 cup half-n-half
  • 4 ounces cream cheese, cut into small pieces
  • 3 (15.25-ounce) cans corn kernels
  • 1 red bell pepper, seeded and diced
  • 1 large jalapeno, seeded and diced
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup unsalted butter, melted
  • 1/4 cup shredded parmesan cheese


 Preheat oven to 350 degrees F.

Place a small saucepan over medium heat. Cook the half-n-half and cream cheese until the cream cheese has melted and the mixture thickens, about 5 mins. Remove from heat and set aside. (I prep the veggies while the cream cheese cooks.)

In a large mixing bowl, stir together corn, bell pepper, jalapeno, sugar, salt, and pepper. Add the cream cheese mixture and butter to the bowl. Stir until evenly combined.

Transfer corn mixture to a 2-quart baking dish. Spread into an even layer. Sprinkle the top of the casserole with parmesan cheese. 

Bake for 40 minutes, or until the casserole is bubbling and cheese is melted. Carefully remove from the oven. Allow to sit for 5 minutes before serving.


Recipe Notes

If fresh corn is in season, you can substitute 6 ears corn, shucked and boiled for 5 mins. Cool enough to handle and then cut the corn from the cob. Use as directed.

Lighten up this recipe by substituting reduced fat cream cheese or Neufch√Ętel cheese and 2% milk.

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