Be the first to Cream-style corn, chile peppers, and Cheddar cheese make this corn casserole a hearty side dish.
Ingredients:
- 2 eggs, beaten
- 4 cups cream-style corn
- 3/4 cup cornmeal
- 1/2 teaspoon salt
- 1 clove garlic, minced, optional
- 1/2 teaspoon baking powder
- 4 tablespoons melted butter
- 1 can (4 ounces) canned mild chopped green chile peppers
- 1 cup shredded Cheddar cheese
Preparation:
Preheat oven to 375°. Combine eggs, corn, cornmeal, salt, garlic, baking powder, butter, chile peppers, and cheese in a blender or food processor. Puree. Pour into a buttered 1 1/2-quart casserole. Bake corn custard for 30 minutes,or until a knife inserted in center comes out clean. Serve hot.
Serves 4 to 6.
Serves 4 to 6.
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