Two-Corn Casserole

READY IN: 55mins
Recipe by Bone Man

This is nice "scratch" casserole, inspired by the great James Beard, and slightly modified by yours truly, which can be either offered as a side dish with supper or, served by itself for brunch. It also makes a nice covered dish to take to family reunions, etc. I especially like it because it incorporates no "can of soup" and, it's a particularly good way to get the kids to eat hominy. It also fits the "something different" bill!

Top Review by TxGriffLover

Bone Man, this is so good! I scaled this back for just the two of us, using only 1 can of hominy and 12 oz of frozen corn. I used one small 4 oz. can of the green chilies, and I also roasted a couple of jalapenos, seeded and chopped them. They added some smokey peppery flavor. I already had some chive butter made up so I used that instead of plain butter, and also added a few tablespoons of minced vidalia onion. I did not have any chervil so I substituted Smoked Chipotle Seasoning. This made a delightful casserole. I might try adding some cumin next time around, as I certainly will make this again. I served this along side your Mogambo Cornish Hens #147581 for an excellent meal to celebrate DH's birthday. We finished with a remarkably simple but so delicious Frosted Cherry-Cranberry Pie #179018 that will also be a repeat in our home. Thanks for your recipes, Bone Man...I certainly will be checking more of them out.

Ingredients Nutrition

Directions

  1. Spray a tall-sided casserole dish with cooking spray. Layer in 1/3 of the hominy and then 1/3 of the corn. (NOTE: you can use canned corn -- just drain it but don't rinse it). Sprinkle on all the pepper and salt and then 4 tablespoons of the green chilies. Next, add 4 tablespoons of the sour creme and 1/2 of the shredded cheese. Finally, Dot this layer with 3 tablespoons of the butter.
  2. Make a second layer with 1/3 of the hominy, 1/3 of the corn, 4 tablespoons of the chilies, 4 tablespoons of sour creme and 3 tablespoons of the butter, (but no cheese or seasonings).
  3. Make a final layer of remaining hominy, corn, chilies, sour creme, cheese, and dotting the cheese on top with the remaining 3 tablespoons of butter. Garnish the top by sprinkling on the chervil.
  4. Bake the casserole, uncovered, in a pre-heated 350-degree F. oven for 40 minutes. Allow it to stand for just a few minutes prior to serving.

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