Total Time
40mins
Prep 10 mins
Cook 30 mins

This can be either a side dish, or cut smaller squares to serve as an appetizer. From Taste of Home, 2001 Annual Recipes.

Ingredients Nutrition

Directions

  1. In a large bowl, combine first 7 ingredients. Stir in eggs, corn, ricotta, onion, Parmesan. oil, and 4 oz. mozzarella; mix well.
  2. Pour into a greased 13x9 baking dish. Sprinkle with remaining mozzarella, and paprika.
  3. Bake, uncovered, at 350, for 30-35 minutes or until golden brown. Cut into squares.
Most Helpful

5 5

This was super yummy! :) A great comfort food. My 13 yo DD made it by herself (Dad just had to show her what ricotta and parm-reggiano was!) I used a no salt added can of creamed corn (instead of kernel corn, by accident), 1 1/2 C of mozzarella and whole wheat flour. It was so moist and everyone loved it. Definitely a keeper. Ours did not come out as brown as the picture.

5 5

This was a hit at a brunch I took them to. Even my very critical mother liked them! I would like to try them with a little jalapeno or cayenne pepper next time. I got 3 dozen small squares.