Friday, July 7, 2017

Easy Corn Casserole

I can’t believe I haven’t shared this recipe before! (I did search for it in my computer files but came up blank—if you’ve seen it before, I’m the one who’s crazy, not you.) I found it in a magazine sometime in the 1980s, when I was living in California, and it became one of my go-to recipes. It’s a big hit at pot-lucks because it tastes good hot or at room temperature, and it travels well.

Corn Casserole


Ingredients:

2 cups fresh corn kernels 


     (or use frozen but let thaw)
1/2 cup butter, melted
2 eggs
1 cup sour cream
1 cup diced Monterey Jack cheese
1/2 cup cornmeal
1 4-oz. can diced green chiles
1 tsp salt

Instructions:

Preheat oven to 350F.

Generously butter a 2-quart casserole dish.

Puree 1 cup of the corn kernels with melted butter and eggs in blender/food processor.





Mix remaining ingredients (including the rest of the corn) in a medium bowl. Add the pureed mixture and blend well. 






Pour into casserole and bake, uncovered, for 50-60 minutes, or until lightly browned.








Simple, isn’t it? Which is why I’ve been using it all these years. But! (drumroll, please) I was feeling creative recently, so I came up with a very different variation, which turned out much better than I expected. Stay tuned for next week’s post!


And don't miss out on our giveaway drawings! Yes, drawings with an S, because we're going to pick five winners! For details click on the cheerleaders on the left sidebar!

3 comments:

  1. my grandson loves corn so i am going to give this recipe to my husband as i am disabled fingers deformed i have rsd a nerve disease so i read hubby does cooking. my grandson will love. ptclayton2@aol.com

    ReplyDelete
  2. This does look like a major winner!
    I bet those green chilies add just the right what is that certain something.

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  3. Sounds so good! Another one for my recipe book! Thank you!!

    ReplyDelete