Recipe by southern chef in louisiana
Corn casserole made with eggs, cheese and onions.
Top Review by 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.....
- 1 (15 ounce) cancream styled corn
- 2 (15 ounce) cans whole kernel corn or 2 (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