|Photo courtesy of the Cooking Corner.|
I found this corn casserole relatively easy to make with simple ingredients and a nice flavor twist using Parmesan cheese as a topping. The original instructions said to put the mixture into a food processor, but since I only had a blender, that was my route. The casserole was thicker than my classic scalloped corn with more texture. The Parmesan topping was a sharp flavor balance with this creamy yet chunky casserole.
Parmesan Corn Casserole
1-16 oz. pkg. frozen corn
1/4 cup sugar
1/8 cup flour
1 T. cornmeal
3 T. butter, melted
1 tsp. salt
3/4 cup milk
2 eggs, beaten
1 T. parsley (or chives)
1 cup Parmesan cheese, shredded, saving 1/4 cup
Preheat oven to 350 degrees.
Spray coat or grease a 1 qt. baking dish
In a large bowl combine the following - 1/2 bag of frozen corn, sugar, flour, cornmeal, melted butter, salt, milk and eggs. Pour into a blender or food processor and blend until well mixed.
Return to large bowl and remaining corn, parsley and 3/4 cup cheese. Mix well.
Pour into prepared baking dish and top with remaining cheese.
Bake 45-55 minutes until center is firm and top is golden brown.
Serves 4-6. Recipe easily doubled.
|Baked in an 8x8, ready for the oven.|