I have heard many folks mention that corn casserole has been a favorite in their family for years, we just tried it for the first time this past Christmas during our Mountain Cabin Adventure, and it may become a new tradition for our family too! This version is adapted from the Curves “Women In Motion” December 2009 newsletter is a great and healthy way to enjoy corn. We substituted some of the ingredients, replacing the low-fat shredded cheddar cheese with finely shredded Mexican four cheese mix and increasing doubling the amount , and the original recipe called for egg substitute, we used read eggs instead. In addition, we added some extra virgin olive oil for sautéing the onions and peppers, the original recipe called for non-stick spray here. Therefore, the dish we ended up with and re-created here might not be as low in calorie and fat as Curves intended, but that is why we love to cook, always making a recipe our own. Other than those three ingredient changes, we followed the rest and the procedures remained the same.
I would think that this side dish casserole would be good anytime of year, in fact, an addition of chopped jalapeno’s, and green and yellow peppers would also add some color and flavor too.
Here is our version listed for your dining enjoyment. Above here the casserole pictured with the Christmas Cabin dinner meal which also consisted of the smoked leg of lamb, smoked turkey breast, bourbon sweet potatoes, rice, and peas. Note, click images for a larger view.
| Ingredients | ||
| ½ | Tbsp | Olive oil, Extra Virgin |
| 1 | Medium | Onion, chopped |
| 1 | Large | Red bell pepper, chopped |
| 1 | Can | Whole kernel corn, drained |
| 1 | Can | Cream-style corn |
| 1 | Pkg. | Corn bread mix, 7.5 ounces |
| 1/3 | Cup | Eggs, beaten |
| 8 | Ounces | Fat free sour cream |
| 1 | Cup | Shredded Mexican four cheese blend |
| Procedure Steps | |
| 1. | Coat a sauté pan with a little olive oil and then sauté the onions and peppers over medium heat until the onions are translucent, and peppers are tender. |
| 2. | In a large bowl, combine the two cans of corn, corn bread mix, and eggs. |
| 3. | Once the onions and peppers are done stir them into the bowl with the other ingredients. |
| 4. | Pour the ingredients into a 2-quart baking dish coated with non-stick spray or greased with butter. |
| 5. | Combine the sour cream with the shredded cheese and then spread this evenly on top. |
| 6. | Bake for 1 hour in a 350° F. or until a toothpick or knife inserted comes out clean. Then let stand at least 10 minutes before serving. |
21 responses so far ↓
1 Lori (A Cowboy's Wife) // Jan 11, 2010 at 1:18 pm
This looks so good and great for the cooler weather! Will have to make it:)
2 Vegetable Matter // Jan 11, 2010 at 1:46 pm
Looks great, and I love the idea of spicing it up with some home-grown chiles. I remember eating something similar every Thanksgiving — real comfort food!
3 Suzee // Jan 11, 2010 at 1:54 pm
Oh my … I’m craving corn now!
4 bernie kasper // Jan 11, 2010 at 2:07 pm
That would definitely warm up my day !!
5 TeenieCakes // Jan 11, 2010 at 2:09 pm
Mmm. This sounds tasty! I can think of all kinds of things to pair this dish with. Thanks for sharing the recipe with your modifications…its a keeper!
6 Trix // Jan 11, 2010 at 2:14 pm
Corn pudding is one of my favorite holiday things, and this takes it it to a whole new level! You’re right, why only make it for holidays?
7 Emily // Jan 11, 2010 at 2:44 pm
Ryan-
This is my mom’s favorite dish to make and probably my favorite that she does (and she makes tons of superb ones). My parents had a dinner party this weekend and my mom made this!
Thanks for sharing (and I love the idea of jalapenos, yumm!)
8 Jessie // Jan 11, 2010 at 4:05 pm
I could have this anytime of the year! heheh
9 Beth // Jan 11, 2010 at 4:47 pm
This looks so very good. I would love to make this , but I know my other half would not eat it. He has a problem with “casseroles”. This looks like a great dish to take pot a pot luck or family dinner.
I would add the jalapenos for sure!!
10 Beth // Jan 11, 2010 at 4:47 pm
“to take to a pot luck” correction LOL
11 Alta // Jan 11, 2010 at 4:50 pm
Sounds tasty indeed. My question – what are you doing with a Curves newsletter? 🙂
12 Drick // Jan 11, 2010 at 5:45 pm
this reminds me so much of the foods Momma would cook … and I still do today. Will have to try mixing sour cream with the cheese on top…in a pinch, I use the canned chopped jalapenos…
13 Arlene // Jan 11, 2010 at 8:19 pm
My recipe for corn casserole is very similar. I make it every Thanksgiving and had special requests to make it on Christmas as one of the side dishes to my spiral ham. The sour cream makes it act a bit like a souffle. I make it in a souffle dish as a matter of fact. It’s the one side we almost never have leftovers of.
14 Shelly @ Experimental Culinary Pursuits // Jan 11, 2010 at 10:13 pm
I have GOT to give this a try! It uses all the ingredients I love but I don’t think I’ve tried this particular combination yet. Would love to try it with jalapenos!
15 Shirley // Jan 12, 2010 at 3:06 am
Been wanting to try a corn cassorole since a while. Favourting this one.
16 Kristen // Jan 12, 2010 at 11:56 am
I love casseroles like this in the cold winter months. Thanks!
17 Cookin' Canuck // Jan 13, 2010 at 12:53 am
I must admit I have never made a corn casserole, but this looks like an addictive side dish!
18 PT // Jan 13, 2010 at 1:08 am
As always Ryan, you make me want to get a spoon straight away. Your site is always eventful a joy to visit and a joy to comment on.
Thank you for sharing,
PT,
Visit me @ http://ptsaldari.posterous.com/
19 penny aka jeroxie // Jan 13, 2010 at 1:28 am
This dish makes me wish for winter…. corn, 4 cheeses, chillies… drool!
20 redkathy // Jan 13, 2010 at 10:19 am
This looks really good Ryan. The family love corn fritters, and really any corn dish. I’ve not prepare on of these but am inclined to do so after seeing this.
21 hollynoel001 // Jan 13, 2010 at 8:12 pm
wow i had forgotten that as a child we used to have a casserole similar to this can’t wait to try this!!!