Corn Casserole

Corn Casserole

Is there anything better in the world than sweet corn right out of the 
field? I have the fondest memories of riding down country roads in Justin with
my Daddy Bill to one of his fields brimming with tall corn stalks waving in the
breeze. We’d pile out of the truck and watch him cut plenty of cobbs to be
cooked up for a sweet summer lunch. We’d load our goods back into the pick-up
and head home with a bushel of corn right out of his patch for my Grandmama to cook. I can tell you there was nothing better, well, maybe her fried chicken!

No amount of gold could replace these cherished memories and when I reach for corn on the cobb at the market, I often go back to that old truck and those abundant fields in my mind.

Corn is plentiful and at its peak of flavor when it’s hot outside. So next
time you’re at the market, why not pick up an armful and try my mouthwatering corn casserole? It makes a fantastic side dish to any grilled meat or add cooked and cubed chicken and this simple dish becomes a weeknight meal!

Corn casserole

Baked Corn Casserole

8 cups fresh or frozen corn, thawed

1 red bell pepper, diced

1-2 jalapeno peppers, ribs, and seeds removed and diced

8 green onions, finely chopped

1 8-ounce brick cream cheese, softened

2 cups shredded cheddar cheese

2 eggs slightly beaten

½ cup cornmeal

11/2 teaspoon of each: paprika, cumin, chili powder, garlic powder

1 teaspoon salt

Pinch cayenne

Preheat the oven to 400 degrees. Using a small hand-held mixer beat the eggs and cream cheese together with the seasonings until very smooth.  Add the remaining ingredients and mix well with a spoon, reserving 1 cup of cheddar cheese for topping.  Spoon corn mixture into a greased glass baking dish and sprinkle with remaining cheese.  Bake casserole for 20-25 minutes until it is bubbly and the cheese is browned.

Enjoy and hope to see you soon!!


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