Corn Casserole With Chiles Recipe

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Corn Casserole with Chiles

Joanna Maloney

By
@chiefcandb

Corn is the only vegetable my husband will eat consistently. Not being a big corn fan, I usually make a casserole version on special occasions. Also a good choice for summer when fresh corn is in season.

Rating:
★★★★★ 1 vote
Serves:
6-8
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

2 Tbsp
white whole wheat flour
2 tsp
baking powder
sea salt
4 large
eggs
1 c
sour cream
3/4 c
milk
16 oz
frozen whole kernel corn, thawed
1/2 bunch
green onions, sliced
1 can(s)
green chiles, whole, sliced (or 1 poblano pepper)
1 small
red bell pepper
1 c
vermont sharp white cheddar, shredded

Step-By-Step

1Heat oven to 350 degrees. Spray a 9x13-in baking dish with butter flavored cooking spray.
2Pulse the flour, baking powder and 1/2 tsp salt in food processor until combined then add the eggs, milk, sour cream, sugar and half of the corn kernels. Process until smooth.
3In a large bowl, combine the green onions, green chiles, cheese and remaining corn. Add batter and stir well to combine.
4Pour corn mixture into prepared dish. Bake until slightly brown and center is set, about 1 hour. Cool a few minutes before serving.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian