With native, candy, and tender corn at its peak, it was the proper time to check out a Contemporary Corn Casserole from our native Junior League cookbook.
The toughest a part of this Creamed Corn Casserole was shucking the corn and chopping it off the cob after it was cooked. Cheese and inexperienced chiles contributed extra depth of taste to this tasty aspect dish.
Why You Should Make
- When you’ve got entry to native recent corn, it is a scrumptious strategy to take pleasure in it!
- Including diced inexperienced chiles offers it slightly kick of warmth.
- Bitter cream and Monterey Jack cheese present richness and together with the chiles, a southwest twist.
Ingredient Notes
- Kitchen Staples – Butter. Eggs, Salt
- Contemporary Corn – Steamed, cooled, then kernels eliminated to a bowl.
- Bitter Cream – Full fats
- Monterey Jack Cheese – Grated
- Yellow Corn Meal
- Diced Inexperienced Chiles – Small 4-ounce can, drained (might omit in case you don’t need something spicy)
Methods to Make
Recipe Suggestions
- In case you don’t have entry to good recent corn, you should utilize two 10-ounce luggage of frozen corn, defrosted.
- Be sure that the butter is cooled barely earlier than mixing it with the eggs. You don’t wish to cook dinner the eggs.
- In case you’d relatively use cheddar cheese, that may be scrumptious, too.
- The inexperienced chiles will be unnoticed in case you don’t like the warmth, although they’re fairly gentle in terms of spiciness.
- If you’d like extra warmth, add a pinch or two of cayenne pepper, together with the inexperienced chiles, to the combination.
Regularly Requested Questions
Corn Pudding normally accommodates cream and eggs. This casserole is made with bitter cream and eggs, so it may very well be thought of a corn pudding.
You’ll be able to attempt pulsing small batches in your blender, utilizing a mortar and pestle, or finely chopping till you get a blended consistency.
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Elements
- 9 ears recent corn, cooked and minimize off the cob
- ½ cup butter, melted and cooled barely
- 2 eggs
- 1 cup bitter cream
- 10 ounces Monterey Jack cheese, shredded
- ½ cup yellow corn meal
- 4-ounce can of inexperienced chiles, drained
- 1 ½ teaspoons salt
Directions
- Grease a 7 x 11-inch baking pan and put aside.
- Reduce corn from cobs, take away any bits of silk, and place in a big bowl.
- Puree half the corn, butter, and eggs in a meals processor.
- Add the bitter cream, cheese, corn meal, inexperienced chiles, and salt to the bowl with the remaining corn.
- Combine effectively, then add the pureed corn and stir till mixed.
- Scrape into the ready pan and easy the highest.
- Bake for 50-60 minutes.
Notes
Might use 20 ounces of frozen and defrosted corn if corn on the cob just isn’t accessible.
Tailored from Winners, Indianapolis Junior League Cookbook.
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Diet Info:
Yield:
8
Serving Measurement:
1
Quantity Per Serving:
Energy: 428Complete Fats: 31gSaturated Fats: 18gTrans Fats: 1gUnsaturated Fats: 10gLdl cholesterol: 126mgSodium: 732mgCarbohydrates: 28gFiber: 3gSugar: 6gProtein: 15g
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