{"id":11526,"date":"2010-03-08T09:26:40","date_gmt":"2010-03-08T16:26:40","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=11526"},"modified":"2010-03-08T12:52:17","modified_gmt":"2010-03-08T19:52:17","slug":"corn-casserole-recipe","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/sides-etc\/corn-casserole-recipe\/","title":{"rendered":"Corn Casserole Recipe"},"content":{"rendered":"


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\nDressing up the plain old corn is what this recipe is about, with very southern flavors and taste – Jalapeno, cilantro and corn come together for an easy, sweet and spicy recipe.
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I had been craving “something corn” for quite a few weeks now; something corn which is slightly sweet and a lot spicy. We went for a Mexican dinner where there was\u00a0 a cutest loaf of sweet and spicy corn bread. It was delicious and the taste lingered making me crave on and off for a long time. Then I had a corn casserole in DD2’s school during a get together (well casserole is not bread, but it did have the same flavors and taste) and I started wanting it even more.<\/p>\n

This recipe of the casserole is done without using any egg. I was a little worried before I started cooking, not knowing if it will set (I wanted it of the texture which could be cut out like a cake) enough without the egg. But it did very well!<\/p>\n


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\n\"Corn
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Corn Casserole Recipe<\/h2>\n


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Ingredients:<\/strong><\/em><\/p>\n

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  1. 2.5 cups corn kernels, fresh\/frozen\/canned (drained)
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  2. 1.5 cup milk + 1\/2 cup milk
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  3. 1 medium onion, finely chopped<\/strong><\/li>\n
  4. 1 tablespoon freshly ground black pepper (more or less)<\/strong><\/li>\n
  5. salt<\/strong><\/li>\n
  6. 1 teaspoon sugar
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  7. 2-3 Jalapeno pepper, deseeded and finely chopped<\/strong><\/li>\n
  8. 3-4 tablespoons fresh cilantro, finely chopped
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  9. 2 tablespoons butter<\/strong><\/li>\n
  10. 1\/4 cup flour<\/strong><\/li>\n
  11. 1\/3 cup corn meal, white or yellow
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  12. 1 cup pepper jack cheese (or any cheese you prefer) – (add more cheese if you want)<\/em>
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    \nPreparation:<\/strong><\/em><\/p>\n

    Pulse the 1\/2 cup milk and the corn kernels in a food processor for a short while. Part of the corn kernels will be broken, the rest remain whole. Combine salt and the corn meal to the corn kernels and set aside.<\/p>\n

    Melt the butter in pan. Add the onions, chili peppers and cook till the onions are soft.<\/p>\n

    Lower the heat and add the flour and black pepper to the pan while stirring quickly, so the flour does not lump. Add milk in a slow, steady stream while stirring continuously to make a thick sauce. (This is almost like making Roux\/white sauce). <\/em><\/p>\n

    Stir in the chopped cilantro, sugar, corn and the corn meal mix to the pan till well combined.<\/p>\n

    Pre heat the oven to 350 degree F. Grease\/spray an oven proof baking dish. Transfer the corn mixture from the pan to the baking dish and flatten it to form an uniform top. Sprinkle the cheese evenly on the top and bake for about 30 -35 minutes till the cheese melts and starts to crisp.<\/p>\n

    Carefully remove from the oven and cool for about about 10-15\u00a0 minutes. The corn casserole should be set enough to be spooned out or cut and scooped out clean.<\/p>\n

    Serve as a side dish.<\/p><\/blockquote>\n


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    \n\"Corn
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    \nIt indeed was a very happy meal, loved by all. Will I make it again? Yes! very often! It stays very well in the refrigerator for a couple of days. Just needs to be warmed up before serving. And if you happen to be like me, you would eat it even cold.
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    \nRelated Posts:<\/strong><\/p>\n

    Vegetable Au Gratin<\/a><\/strong><\/em><\/p>\n

    Avocado and Roasted Corn Salsa<\/a><\/strong><\/em><\/p>\n

    Potato Stufed Corn Bread<\/a><\/strong><\/em>
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