baked corn
(1 RATING)
This recipe came to me from my mother, but it was originally from my grandmother, Nora Belle Moyers (1876-1963), Nashville, Tennessee. My mother was Lillian Ruth Summer (1906-2000), Jackson, Tennessee. It's a delicious dish that goes well with holiday meals!
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prep time
20 Min
cook time
45 Min
method
Bake
yield
Ingredients
- 2 tablespoons bacon drippings, vegetable oil, or melted shortening
- 1/2 cup chopped green bell pepper
- 1 cup cubed cheddar cheese (preferably sharp)
- 2/3 cup whole milk
- 1 1/3 cups plain bread crumbs
- 2 - egg yolks, reserve whites
- 1 - corn, 15-oz. size, drained
How To Make baked corn
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Step 1Heat the bacon drippings, oil, or melted shortening in an iron skillet.
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Step 2Put in the chopped bell pepper and saute slowly.
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Step 3Add the cheese, milk, bread crumbs, salt to taste, and the corn to the skillet.
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Step 4Beat the egg yolks and add to the mixture in the skillet.
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Step 5Beat the egg whites until stiff peaks form. Fold carefully into the mixture in the skillet.
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Step 6Carefully pour the mixture into a greased casserole dish and bake in a 350°F oven for 45 minutes or until nicely browned.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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