This is a recipe that I made quite a long time ago, and I’ve been waiting for just the right moment to post it. And guess what, the time has come! Yes, yes, I know I have several corn side dish recipes, but really, can one have too many? I think not! More is more!
My usual go-to corn casserole is more of a corn pudding. It’s much sweeter, with corn bread mix and creamed corn. This recipe goes in a more Southwest direction, with lots of Cheddar cheese, tomatoes, and peppers. And the jalapenos give it a nice little kick. YUM! It’s from Cooktop Cove and it was an instant hit when I made it for my friends. It’s perfect for the cooking novice who would like to contribute to the holiday meal or potluck because it’s SUPER easy! You just stir all the ingredients together, and bake! It doesn’t get much easier than that, right? I seriously need to make this again. You should too! Hope you like it!
Ingredients:
3 cups frozen corn
1 medium tomato, chopped
1 medium green bell pepper, chopped
2 jalapeno peppers, seeds removed and finely diced
1 1/2 cups milk
5 tablespoons butter, melted
5 eggs, whisked
6 tablespoons flour
1 cup shredded cheddar cheese
1 teaspoon salt
Directions:
Preheat oven to 350ºF.
In an 8-by-12 casserole baking dish, add all the ingredients. Stir with a spoon to mix everything up. Bake for 50 minutes. Let sit on counter for 5 minutes to set.
Tips:
I know the recipe says to add all the ingredients to the baking dish and then stir, but I prefer to use a large mixing bowl to stir everything, and then pour it into the baking dish. I’d much rather have more room to stir than worry about washing another dish, know what I mean?
Also, I used a 9×13 baking dish instead of an 8×12 dish. Use what you have!
