Corn Casserole Taken Up a Notch
|Categories:||Sides, Mexican, Vegetables, Side Casseroles|
|1 can(s)||15oz corn (or equivalent fresh or frozen) drained|
|1 can(s)||creamed corn|
|1||jalapeno pepper minced (seeds removed if you desire)|
|1/2 c||diced onion|
|1/2 c||green sweet pepper diced|
|1/2 c||roasted red pepper, chopped|
|2/3 c||sour cream|
|4 oz||melted butter (1/2 stick)|
|2 tsp||baking powder|
|salt to taste|
|2 c||shredded cheddar cheese|
Pinched by 4evermedlenfan83, and 388 more.
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DirectionsPre heat oven to 350. In a small amount of canola oil, saute onions, green pepper and jalapeno until softened. Set aside.In 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.In 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.Add 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.