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!
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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
ReplyDeleteThis does look like a major winner!
ReplyDeleteI bet those green chilies add just the right what is that certain something.
Sounds so good! Another one for my recipe book! Thank you!!
ReplyDelete