Corn Casserole
March 22nd, 2010 by katie
Life has been hectic. The sort of hectic that only comfort food can cure. I saw this recipe on eCurry (which I highly recommend) and have been wanting to try it ever since. It is the perfect combination of corn, creamy cornmeal, peppers, cilantro, and cheese.
Corn Casserole
serves 4-6, prep 15 min, cook 30 min, adapted from eCurry- 3 cup corn kernels
- 2 cups milk, divided
- 2 tbsp butter
- 1/2 onion, diced
- 2 jalapenos, diced
- 1/4 cup flour
- salt and pepper, to taste
- 1/3 cup cornmeal
- 1 tsp sugar
- 3 tbsp cilantro, chopped
- 1 cup cheese, grated, such as Jack
- chopped cilantro for garnish
- Heat oven to 350°F. Grease a medium casserole dish with butter or spray.
- In a food processor, combine corn kernels and 1/2 cup of milk. Pulse several times or until about half of the corn is pureed.
- Melt butter in a sauce pan over medium-high heat.
- Saute onions and jalapenos in butter until soft.
- Sprinkle with flour and cook for a couple of minutes or until golden.
- Add remaining 1 1/2 cups of milk and whisk until smooth.
- Cook, whisking often, until thick and smooth.
- Salt and pepper the sauce to taste.
- Stir in corn mixture, cornmeal, sugar and cilantro. Taste for salt and pepper again.
- Pour mixture into the casserole dish and sprinkle with grated cheese.
- Bake 30 minutes or until cheese is golden and beginning to brown (you can put the broiler on for a minute at the end if your cheese isn’t brown enough).
- Allow casserole to sit for about 10 minutes and then sprinkle with freshly chopped cilantro before serving.
Housekeeping note: If you are reading chaos in the kitchen via feed reader or email you will not be able to see the picture above. We are having a little trouble with content scrapers and have removed the photos from the feed. So if this recipe sounds like something you’d like, just click through and see how delicious it looks!
Posted in Sides
March 22nd, 2010 at 9:19 pm
This looks delicious! (And FWIW, I use Google Reader and saw the photo in my feed.)
March 22nd, 2010 at 9:25 pm
Thanks for the link and so glad that you enjoyed 🙂
March 23rd, 2010 at 10:31 am
this make me want to try corn off the cob…i think it would go well with dinner tonight!
March 23rd, 2010 at 12:53 pm
YUM! I love corn myself, so a corn casserole is right down my alley. The jalapenos must give it just the right amount of kick!
March 25th, 2010 at 12:01 pm
Yum. Yum yum yum.
March 29th, 2010 at 2:47 am
this is a food that might not occur to some as a source of comfort, but i’m right there with ya–plenty of cheese goo, yummy cilantro, and sweet corn. great dish!
March 30th, 2010 at 10:43 am
This kind of dish definitely counts as a comfort food in my book. Looks so good.
April 7th, 2010 at 11:46 am
Looks wonderful – I make something similar but I sneak in a few red and green peppers! YUM
April 7th, 2010 at 1:44 pm
Looks great, will give a try first chance I have!
April 7th, 2010 at 2:21 pm
This corn casserole recipe of yours will surely make my hubby happy. He likes corn so much. I even make corn stew with squash and malunggay leaves (horseradish plant). Thanks for posing this. 🙂
April 8th, 2010 at 3:52 pm
This looks absolutely wonderful and definitely comfort food. I’ll have to give it a try (and I love the addition of jalapenos).
April 8th, 2010 at 7:38 pm
This looks so good and I really want to make it, but I can’t think of what to serve it with, got any ideas? I’m vegetarian.
April 12th, 2010 at 6:29 pm
That corn casserole looks so good!
November 23rd, 2010 at 1:05 pm
Just wondering… I want to make this for Thanksgiving… but don’t have a food processor. Can I use a blender instead?
Yes, you can use a blender or simply omit the pureeing step. -Katie
November 23rd, 2010 at 4:46 pm
lovely. thank you!
November 24th, 2010 at 10:23 am
You say that this can be made ahead of time and then refrigerated – do you mean after it’s baked and then just reheated, or should we leave it to bake until right before serving? Love the site – thanks!
Either way will work, so you can decide what works best for you. Typically I bake it and just reheat because then I don’t have to worry about it getting enough oven time when shuffling between several dishes. -Katie
December 19th, 2011 at 11:49 am
This looks delish!!! I would like to know what type of corn was used. Kernels right off of the cob, canned,frozen???
Thanks
You can use fresh or frozen but I would not use canned. I think I typically use frozen because it is convenient. -Katie