Corn Casserole

Corn Casserole

May 10, 2018 Off By Laura Hartline
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I grew up eating corn casserole, it was a recipe that my mom made and I have no idea where it came from.  I have been making it for my family and three out of the four kids like it (can you guess which one doesn’t?).  Andy thinks it should be more of a dip than a main dish but I disagree.

I know that this recipe is listed under Vegetable Main Dishes and there are actually no vegetables in it.  Corn is not a vegetable, it is a grain.  I know.  It is just the best category to put this recipe in, so we’ll leave it here for now.  Also, it is gluten free!

A couple things you need – a food processor or blender to puree.  Also the recipe calls for cottage cheese or plain yogurt.  I have had it both ways.  The yogurt makes it a little creamier but I usually use cottage cheese because that is what’s in my refrigerator.  Either way, it is good.  I like to serve it with a salad and add salsa to the top for a little extra zing.

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Corn Casserole

Corn and cheese come together in this recipe to make a southwest spin on casserole.

Course Main Course
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6

Ingredients

  • 3 cups corn canned, frozen, or fresh
  • 1 stick butter
  • 2 eggs
  • 1/2 cup cornmeal
  • 1 cup cottage cheese or plain yogurt
  • 1 1/2 cups monterey jack cheese shredded
  • 1 tsp salt
  • 1 tomato

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Place half of corn in a food processor or blender with the eggs and butter.  Puree.

  3. In a medium bowl combine the pureed mixture with the cornmeal, cottage cheese or yogurt, 1 cup of monterey jack cheese, and salt.

  4. Place the mixture in a medium casserole dish.  Slice the tomato and arrange slices on the top.  Sprinkle with remaining cheese.  

  5. Bake for 50-60 minutes.  The top should be golden and bubbly.  







CategoryVegetable Main Dishes
Tagsgluten free