Cheesy Buttermilk Corn Bake
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 396.89 g can canned corn niblets, drained (can use 2 cans if desired)
- 396.89 g can cream-style corn
- 236.59 ml half-and-half cream or 236.59 ml milk
- 118.29 ml buttermilk
- 2 eggs, beaten
- 29.58-44.37 ml grated parmesan cheese
- 354.88 ml crushed saltine crackers (Ritz crackers will do also)
- 78.78 ml pimentos, chopped (or to taste)
- salt and pepper
- garlic powder (optional)
- 59.14 ml melted butter
- 709.77 ml grated cheddar cheese
- 1 small green bell pepper (cut into strips)
directions
- Set oven to 350 degrees.
- Butter an 11 x 7-inch or a 9 x 9-inch baking dish (or any size casserole dish large enough to hold the mixture).
- In a large bowl, combine corn niblets, milk, buttermilk, eggs, Parmesan cheese, cracker crumbs, pimento, melted butter, salt, pepper, garlic powder (if using) and 1-1/2 cups grated cheddar cheese; mix well to combine.
- Transfer to prepared baking dish, sprinkle with green bell pepper strips over top and cover with foil.
- Bake for about 40-45 minutes, remove from oven, and uncover.
- Top with about 1-1/2 cups grated cheddar cheese, and return to oven (uncovered) to bake for another 15 minutes.
- Delicious!
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