corn casserole with chiles

Name: Corn Casserole with Chiles
Prep time: 20 min
Cook time: 1 h
Yield: 6
Cuisine: Southern
Ingredients: 2 tablespoon(s) white whole wheat flour; 2 teaspoon(s) baking powder; - sea salt; 4 large eggs; 1 cup(s) sour cream; 3/4 cup(s) milk; 16 ounce(s) frozen whole kernel corn, thawed; 1/2 bunch(es) green onions, sliced; 1 can(s) green chiles, whole, sliced (or 1 poblano pepper); 1 small red bell pepper; 1 cup(s) vermont sharp white cheddar, shredded

(1 RATING)

27 Pinches

Joanna Maloney

Bossier City, LA

Updated on Jun 14, 2013

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.

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prep time 20 Min

cook time 1 Hr

method Bake

yield 6-8 serving(s)

Ingredients

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

How To Make corn casserole with chiles

Step 1

Heat oven to 350 degrees. Spray a 9x13-in baking dish with butter flavored cooking spray.

Step 2

Pulse 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.
Step 3

In a large bowl, combine the green onions, green chiles, cheese and remaining corn. Add batter and stir well to combine.
Step 4

Pour corn mixture into prepared dish. Bake until slightly brown and center is set, about 1 hour. Cool a few minutes before serving.
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