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:@)