Friday, November 27, 2009

Corn Casserole

I made this last month and it turned out pretty good. I got the idea for this casserole from one of my new favorite books Bake Until Bubbly by Clifford A. Wright.

2c corn
5 large eggs
1/2c milk
1c sour cream
1c diced cheese like Monterey Jack
1/2c cornmeal
1/2 diced red bell pepper
1/2c diced Canadian bacon
1/2c diced red onion
fresh black pepper

Pre-heat oven to 350'. Spray casserole dish with non-stick spray.

Mix sour cream, cheese, corn meal, bell peppers, onion and corn in large bowl. Mix together. In another bowl mix milk and eggs until blended. Slowly mix in other ingredients, mix thoroughly then pour into baking dish. Bake until firm and golden on top - about 50 minutes.

No comments:

Post a Comment