Sherry's StoryI was new to corn casseroles, so I looked at plenty. I like the idea of the cornbread, but I don't like boxed stuff with ingredients I can't pronounce. So I combined a number of things, and invented a couple of things, and came up with this version, which went over rather big with my husband. If you like the recipe, visit my site: mybestcookbook.wordpress.com
15oz corn (or equivalent fresh or frozen) drained
jalapeno pepper minced (seeds removed if you desire)
green sweet pepper diced
roasted red pepper, chopped
melted butter (1/2 stick)
salt to taste
shredded cheddar cheese
1Pre heat oven to 350. In a small amount of canola oil, saute onions, green pepper and jalapeno until softened. Set aside.
2In a large bowl add the corns, the roasted red pepper, sour cream and cream. Add the melted butter, and stir making sure that the mixture is not hot and then add whisked eggs. Add the sauted veggies.
3In a separate bowl add the flour, corn meal, baking powder, sugar, salt and pepper. Whisk. Then add to the corn and mix with a spoon until blended.
4Add 2 cups shredded cheddar cheese (I use sharp) and mix in. Turn into oiled casserole dish and put in oven for 45 minutes. Remove and let sit for 15 minutes before serving.