Sour Cream Cheddar Corn Casserole
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 59.14 ml butter, plus
- 29.58 ml butter, melted
- 1 onion, chopped
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 3 eggs
- 236.59 ml sour cream
- 453.59 g can creamed corn
- 78.78 ml yellow cornmeal
- salt and pepper
- 1.23 ml cayenne pepper (optional)
- 2.46 ml garlic powder (optional) or 2 fresh minced garlic cloves (optional)
- 236.59-473.18 ml grated cheddar cheese, divided
directions
- Set oven to 350 degrees.
- Grease an 11 x 7-inch baking dish.
- In a medium saute pan, heat 2 Tbsp of butter over medium heat.
- Add onion, peppers and minced garlic (if using); cook until softened, stirring occasionally, remove from heat, cool slightly.
- In a bowl, combine the eggs, 1/4 cup melted butter, sour cream, salt, pepper, cayenne and garlic powder (if using); mix well to combine.
- Mix in the onion/pepper mixture; stir to combine.
- Mix in the creamed corn and cornmeal and stir in 1/2 cup grated cheese (can use more cheese if desired); mix to combine.
- Transfer to prepared baking dish.
- Sprinkle with 1 cup grated cheese (or more if desired).
- Bake for 30-35 minutes, or until puffed and golden.
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Reviews
-
This was a wonderful corn casserole. I sauteed fresh garlic along with onion. I also added fire roasted Hatch green chile that I order from NM and it was tasty in this recipe. The recipe was doubled without any problem. It reminded me of Mexican restaurant's soft spoonable corn bread. Thank you for posting this recipe.