Tuesday, December 30, 2014

Parmesan Corn Casserole

Photo courtesy of the Cooking Corner.
      While practicing for the holidays, I ran across the idea for a corn casserole topped with Parmesan cheese. I was thinking of making that instead of my standard scalloped corn. Alas, the family wouldn't have it and insisted on the classic favorite.
     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.


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