Two-Corn Casserole a la James Beard
Created by dienia b on April 9, 2016
- Servings: 6
- Prep Time: 15m
- Cook Time: 40m
- Recipe #23414
Ingredients
- 3/4 cup green bell pepper, finely chopped
- 1/4 cup jalapeno pepper, finely chopped
- 8 ounces sour cream, divided (1 cup)
- 16 ounces whole kernel corn, thawed (1 package)
- 15.5 ounces hominy, drained, divided (2 cans)
- 1/2 teaspoon black pepper, freshly cracked
- 1/2 teaspoon salt
- 1 cup Monterey Jack cheese, shredded (or pepper jack cheese)
- 9 tablespoons butter
- Cooking spray
- 1 teaspoon dried chervil
How to Make
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Step 1: Preheat oven to 350F.
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Step 2: Spray a tall-sided casserole dish with cooking spray.
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Step 3: Mix bell pepper with the thawed frozen corn.
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Step 4: Layer in 1/3 of the hominy and then 1/3 of the corn.
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Step 5: Sprinkle on all the pepper and salt to taste and then 4 tablespoons of the green chilies.
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Step 6: Next, add 4 tablespoons of the sour cream and 1/2 of the shredded cheese.
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Step 7: Finally, dot this layer with 3 tablespoons of the butter.
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Step 8: Make a second layer with 1/3 of the hominy, 1/3 of the corn, 4 tablespoons of the chilies, 4 tablespoons of sour cream and 3 tablespoons of the butter, (but no cheese or seasonings).
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Step 9: Make a final layer of remaining hominy, corn, chilies, sour cream, cheese, and dotting the cheese on top with the remaining 3 tablespoons of butter. Garnish the top by sprinkling on the chervil, or parsley.
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Step 10: Bake the casserole, uncovered, in the pre-heated oven for 40 minutes.
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Step 11: Allow it to stand for just a few minutes prior to serving.
Nutritional Facts
- Serving Size: 1 (193 g)
- Calories 335.8
- Total Fat - 26.7 g
- Saturated Fat - 16.6 g
- Cholesterol - 69.8 mg
- Sodium - 718.3 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 3.4 g
- Sugars - 1.9 g
- Protein - 11.1 g
- Calcium - 246.6 mg
- Iron - 1 mg
- Vitamin C - 23.8 mg
- Thiamin - 0.1 mg