Too Good Corn Casserole

Submitted by southern chef in lo

"Corn casserole made with eggs, cheese and onions."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 8-10

ingredients

• 1 (15 ounce) can cream styled corn
• 2 (15 ounce) cans whole kernel corn or (15 ounce) cans Mexican-style corn, drained
• 3 eggs, beaten
• 1⁄2 cup cheddar cheese or 1/2 cup swiss cheese, grated
• 1⁄4 cup cornmeal
• 1⁄4 cup of chopped parsley
• 1⁄2 - 1 cup onion, chopped
• 1⁄4 cup butter, melted
• 1 dash cayenne pepper
• parmesan cheese

directions

1. Mix the whole kernel corn with the creamed corn.
2. Add the remaining ingredients; blend.
3. Pour into buttered 9 x 12-inch casserole.
4. Sprinkle with parmesan cheese.
5. Preheat oven to 325°F and bake until firm, about 40 to 45 minutes.

Reviews

[Caryn]

Made this savory side dish for Christmas dinner. I had previously tried a similiar recipe my sister brought with her while visiting at Thanksgiving but it was almost like cornbread. I can say that this one is not like cornbread, and is much lighter and flavorful with a little bite from the dash or two of cayenne pepper. I did not add the chopped parsley because I didn't have any but I'm not sure it needs it unless you like the additional color. Next time I might increase the shredded cheddar to a cup reducing the butter a tad for the additional cheese. Forgot to mention I topped off the casserole with cheddar cheese rather than parmesan cheese. Your recipe was a hit at our Thanksgiving table, thanks for sharing your recipe! P.S. my veggie hating 14 year old had two helpings.....

 

[chilepepper1231]

I made this for a pre-Thanksgiving get-together and it was loved by all. I usually like corn sweet and buttery so this savory dish was quite refreshing. Definatly will make this again.