corn casserole taken up a notch
(2 ratings)
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: http://mybestcookbook.wordpress.com
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(2 ratings)
yield
6 serving(s)
prep time
20 Min
cook time
45 Min
Ingredients For corn casserole taken up a notch
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1 can15oz corn (or equivalent fresh or frozen) drained
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1 cancreamed corn
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1jalapeno pepper minced (seeds removed if you desire)
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1/2 cdiced onion
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1/2 cgreen sweet pepper diced
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1/2 croasted red pepper, chopped
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2/3 csour cream
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2/3 ccream
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2eggs
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4 ozmelted butter (1/2 stick)
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1/2 ccornmeal
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1/2 cflour
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2 tspbaking powder
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3 Tbspsugar
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1 tsppepper
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salt to taste
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2 cshredded cheddar cheese
How To Make corn casserole taken up a notch
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1Pre heat oven to 350. In a small amount of canola oil, saute onions, green pepper and jalapeno until softened. Set aside.
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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.
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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.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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