Corn Casserole Taken Up a Notch

Sherry Peyton Recipe

By Sherry Peyton SherryPeyton

I 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.co...


Recipe Rating:
 2 Ratings
Serves:
6
Prep Time:
Cook Time:

Ingredients

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
2/3 c
cream
2
eggs
4 oz
melted butter (1/2 stick)
1/2 c
cornmeal
1/2 c
flour
2 tsp
baking powder
3 Tbsp
sugar
1 tsp
pepper
salt to taste
2 c
shredded cheddar cheese

Directions Step-By-Step

1
Pre heat oven to 350. In a small amount of canola oil, saute onions, green pepper and jalapeno until softened. Set aside.
2
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.
3
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.
4
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.

About this Recipe

Regional Style: Mexican
Hashtags: #corn, #spicy