Prep 0 mins
Cook 1 hr
This recipe appeared in the Eyes of Texas Cookbook. To quote Ms. Wilson (who submitted the recipe), "This baked corn recipe has been to more weddings, wakes, showers, and Sunday School parties than any preacher I know." This recipe has always been a hit at my house! I like to serve it with brisket and baked beans. Enjoy!
- 6 tablespoons margarine (or butter)
- 1⁄4 cup yellow cornmeal
- 1 (14 1/2 ounce) can whole kernel corn, drained
- 1 (14 1/2 ounce) can cream-style corn
- 1 (4 ounce) canchopped green chilies (mild)
- 2 eggs, beaten
- 1⁄2 teaspoon garlic salt
- 2 cups grated sharp cheddar cheese
- Melt margarine in a 1 1/2 quart baking dish.
- Mix remaining ingredients in a bowl and pour into the baking dish. Bake 1 hour at 350 degrees.
Very good! Easy. I have actually made this twice within one week. First time, I took it to neighbors for Thanksgiving Day potluck and made it without chiles and second time with the chiles. The chiles definitely are perfect here and not too hot and look nice. The second time I reduced butter by half and also subbed in garlic powder instead of garlic salt to get the sodium down a tad. Thank you Nancy for sharing with us.
Our family didn't care for this, definitely had too much butter, and it never set. Maybe it was the pan I used, it was a deeper casserole dish. If I try again I'll double the cornmeal and use a square shallow casserole pan. Tasted fine, just didn't like the consistency. Thanks Nancy! made for PRMR 2012
Using white cornmeal and red mild peppers as substitutions worked out just fine. The cheese is subtle, barely discernible in fact. It is so good that DH had seconds!