Corn Casserole Taken Up a Notch

I was not familiar with corn casseroles. They were not on the menu of any of my relatives in my youth.

But. I do love corn. So I went on a quest to find the perfect recipe.

And I sort of found it, since I liked the idea of cornmeal in it. That seemed sensible. But JiffyMix? I don’t like boxes and ingredients I can’t pronounce.

So, I pondered and added and subtracted, and I stomped my foot about three times, and finally came up with this combo of other recipes and an idea or two of my own.

And I do think that it came out darn well.

And I hope you agree.

So try it.

INGREDIENTS:

• 1 15oz can regular corn, drained (or equivalent fresh or frozen)
• 1 15 oz can creamed corn
• 1/2 c diced onion
• 1/2 c diced green pepper
• 1 jalapeño diced (remove seeds if you don’t like heat)
• 1/2 cup roasted red pepper, chopped
• 2/3 c sour cream
• 2/3 c cream
• 2 eggs whisked
• 1/2 stick butter melted
• 1/2 c flour
• 1/2 c cornmeal
• 2 tsp baking powder
• 3 Tbsp sugar
• 1 tsp pepper
• salt to taste
• 2 cups shredded cheese ( I used sharp cheddar)

INSTRUCTIONS:

1. Pre-heat oven to 350°.
2. In a skillet, saute the onions, green pepper and jalapeño until softened. Set aside
3. In a large bowl put the corn, the cream, sour cream and melted butter. Be careful that it’s not too hot and then add the eggs. Add the roasted red peppers.
4. In a separate bowl add the dry ingredients and whisk.
5. Add the sautéed veggies and then the dry ingredients to the corn mixture.
6. Add the cheese, and stir until just mixed.
7. Turn into an oiled casserole and cook for 45 minutes or until bubbly and browning slightly. Remove and let sit for 15 before serving.

Serves: 6 at least.