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Sunday, November 10, 2013

Corn and Chile Casserole

The minute this Yankee saw a recipe for Corn and Chile Casserole I just had to make it! It smells amazing in the oven and is very flavorful. Crunchy corn in a custard type base surrounded by beautiful fragrant peppers=yum. If you're looking to make something different with corn for Thanksgiving don't hesitate to give this Southwestern dish a try folks!
I cut the recipe in half and used a 9.5" gratin dish.
The only thing I might add is a pinch of cornmeal to help tighten it next time, especially if using canned chiles.

Corn and Chile Casserole-from Miz Helen's Kitchen
4 cups whole kernel corn, divided-I used frozen and would thaw it a bit next time
4 green onions with tops, chopped-I didn't have them, used some finely diced onion
1 red bell pepper, diced
2 cups roasted green chiles, chopped-or 2 small 4oz cans of diced chiles, drained well
1 small jalapeno, cleaned and chopped fine
2 tablespoons flour 
2 teaspoons baking powder
4 eggs, slightly beaten
1 cup sour cream
3/4 cup half and half or whole milk
healthy pinch of cornmeal-optional-my suggestion
1 cup sharp cheddar cheese, grated
1/2 teaspoon salt 
1 teaspoon pepper
butter for baking dish
  1. In a food processor, blend together the flour, baking powder and salt. Add the eggs, half and half or milk, sour cream, cornmeal if using and 2 cups of the corn. Blend until almost smooth and not to many lumps. 
  2. Pour mixture into a large bowl, add remaining corn, the onions, all peppers, cheese and black pepper, mix well.  
  3. Generously butter the baking dish
  4. Pour corn mixture into the baking dish
  5. Bake in a preheated oven at 350 degrees for 45 to 50 minutes, until slightly browned and the center is set. Mine took an extra 10 minutes.
  6. Let cool and set up for 15 minutes before serving.
Eat well and have a happy day:@)

16 comments:

  1. This looks great Lynn! I'd have to resist the urge to scoop it up and eat it on tortilla chips :)

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  2. Love this idea for Thanksgiving, but I also would like it for breakfast :)
    Sam

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  3. Hi Lynn,
    My dear Yankee Friend, you did my Corn and Chili Casserole proud! I am so glad that you enjoyed the casserole and that you found the green chili's. It is a great casserole and it will be on my thanksgiving menu this year. Have a great day and thanks for trying and sharing the recipe!
    Miz Helen

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  4. Hi lovely lady.
    This looks so Yum.. would be great for lunch with a salad, hope you have a wonderful week coming up keep posting your great recipes. Thanks so much for your sweet comments.
    Diane

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  5. This sounds delicious!! I know that it is going to be on my table soon!

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  6. I saw this over at Miz Helen's and immediately saved it, I love this type of dish! I am a chili wimp though, I would probably cut the quantity in half :) I hope to make this very soon~
    Jenna

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  7. Sounds like something I could eat my weight in :)

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  8. Your casserole looks so pretty and colorful and I love the spicy notes of it! You did do Miz Helen proud, Lynn!! xo

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  9. This sounds amazing...and would be a perfect side for Thanksgiving!!!

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  10. Well, of course YOU liked it...it has a WHOLE ENTIRE JALAPENO PEPPER in it!!! LOL *wink*

    I could actually make this because I have green chiles in the pantry as well as all the other ingredients. My niece makes a similar MILD version for every family gathering, so I know sort of what its supposed to taste like. Yours is very pretty, with all the colors.

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  11. This looks so good! I love spicy dishes. :)

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  12. This looks so good I think I will make it for Thanksgiving as a side dish. I love corn!

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  13. Lots of great flavors going on in this dish. I know it is as delicious as it looks.

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  14. This sounds so much like the corn casserole my sister used to make for the holidays. I'd love to try it and see :)

    Thanks so much, Lynn, for your support and comments.

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