Corn Casserole
Recipe: #2921
November 21, 2011
Categories: Casseroles, Side Dishes, Corn, Oven Bake, Vegetarian, Hot Peppers, Spicy, Kosher Dairy, Vegetarian Dinner, more
"Only one bowl needed for this, make this as spicy as you like by adjusting the jalapeno, canned chopped also works well"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (375.9 g)
- Calories 767.8
- Total Fat - 36.3 g
- Saturated Fat - 18.5 g
- Cholesterol - 174.3 mg
- Sodium - 29073.4 mg
- Total Carbohydrate - 82.9 g
- Dietary Fiber - 8.4 g
- Sugars - 18.4 g
- Protein - 29.2 g
- Calcium - 682.7 mg
- Iron - 2 mg
- Vitamin C - 15.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Butter an 11 x 7-inch or a 9 x 9-inch baking dish.
Step 3
In a large bowl combine corn kernels with creamed corn, jalapeno, half and half or milk, buttermilk, eggs, Parmesan cheese, cracker crumbs, melted butter, garlic powder and 1 1/2 cups grated cheddar cheese; mix well to combine, then season with salt and pepper to taste.
Step 4
Transfer to prepared baking dish, sprinkle with green bell pepper strips over top and cover with foil.
Step 5
Bake for about 40-45 minutes, remove from oven, and uncover. Top with about 1-1/2 cups grated cheddar cheese, and return to oven (uncovered) to bake for another 15 minutes.
Tips
No special items needed.
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