Sunday, August 29, 2010
In the past couple weeks, I've grilled probably a fields worth of corn on the cob! This time we had some leftovers, so I wanted to try a new recipe. I was going to make everyone's favorite, creamed corn, but decided on this corn casserole instead. I thought it was great! Mr. ate more than one serving and said he liked it, but the kids didn't really touch it. Check out my tip below on how to get the kernals off the cob.
Southern Baked Corn Casserole
adapted from here
2 cups fresh grilled corn (see tip for removing kernals)
¼ cup onion, diced
½ cup red bell peppers, diced
2 TBS butter
2 TBS flour
1 tsp salt
½ tsp paprika
¼ tsp ground mustard powder
1/8 tsp black pepper
¾ cups whole milk
1 egg (beat lightly)
1/3 cup Ritz cracker crumbs
1 TBL butter
1 TBL dried parsley
Preheat oven to 350 degrees.
Put 2 TBS butter in skillet and melt. Stir in onion and bell peppers and cook until the onion is cooked and clear looking.
Take skillet off burner and mix in flour, salt, paprika, mustard powder, and black pepper. Stir well and put back on burner until the flour/seasoning mixture is lightly bubbly.
Slowly add milk while stirring. Continue stirring until the mixture boils and keep stirring constantly for one minute.
Remove mixture from heat and stir in corn and egg.
Put the corn mixture in a one quart baking pan or casserole dish.
Melt 1 TBS butter and blend with cracker crumbs and parsley in a small bowl.
Sprinkle the cracker mixture on top of the corn casserole.
Bake for 30 minutes at 350 degrees F or until the crackers are lightly browned.
*I once saw this tip on Michael Chiarello's show, how to get cut the corn off the cob. Place the cob in the bundt pan hole and slice away. It worked great!
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