Culinary Arts: Amazing Corn Casserole
Welcome to my online cooking school for southern food! Today’s culinary art will be corn casserole – the best one I’ve ever eaten. Since I learned how to make this dish, it always has a place of honor among my numerous Thanksgiving recipes. Try it; you'll love it!
Several years ago, I was invited to my brother’s home for a pre-Thanksgiving meal, and it was fabulous. My sister-in-law, Laverne, is an amazing cook. She’s a registered nurse and cooks healthy meals most of the time, but at Thanksgiving and Christmas, she pulls out all the stops! I knew the spread would be wonderful, and I wasn’t disappointed.
Among all the cakes, pies, meats, breads, and casseroles, I discovered my favorite dish – a corn casserole. I’ve always loved corn, but this blew me away! I just had to have the recipe, and of course, I made my own changes, as I am wont to do. If you’ve attended any of my other online cooking classes, you know this.
This recipe uses the frozen tubes of white creamed corn. Let me warn you in advance – don’t try to save a few pennies by using the cheap brand. Use a well-known brand for the best results. Also, the following recipe calls for diced red bell pepper, but if you’re making this for Thanksgiving, you might want to add a mixture of red, green, and orange bell pepper for more autumn color.
Holle’s corn and cheese casserole
What you’ll need:
2 tubes frozen white creamed corn
1 cup cooked yellow niblet corn (fresh or frozen is best)
1 cup diced red bell pepper
2 eggs, beaten
1 stick butter, melted
1 ½ cups grated sharp cheddar
Salt and pepper to taste
Thaw frozen corn in a large microwave-safe bowl, but zap it just until thawed – don’t cook it. It should still be cool. Stir in the niblet corn and the red pepper and stir.
Add beaten eggs, butter, cheese, and salt and pepper. Mix well.
Pour into a large casserole dish and bake at 350 for about an hour.
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