Corn Casserole with Chiles

Corn Casserole With Chiles

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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

How to Make Corn Casserole with Chiles

Step-by-Step

  1. Heat oven to 350 degrees. Spray a 9x13-in baking dish with butter flavored cooking spray.
  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.
  3. In a large bowl, combine the green onions, green chiles, cheese and remaining corn. Add batter and stir well to combine.
  4. Pour corn mixture into prepared dish. Bake until slightly brown and center is set, about 1 hour. Cool a few minutes before serving.

Printable Recipe Card

About Corn Casserole with Chiles

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian




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