Since there are only two of us, we don’t usually cook a fancy feast for Easter, but this year was a little different.
Bret picked up a rack of pork and we made the standby best-ever roasted pork recipe (Oven Roasted Rack of Pork) along with roasted vegetables and a baked corn casserole that’s been in my recipe file forever.
This recipe originally came from an old church cookbook, but I’ve tweaked it quite a bit to our tastes. When I took it to a family reunion, it got snapped up in a minute and there weren’t many crumbs left!
This baked corn is a little different from the one you may be used to. It doesn’t have Jiffy corn muffin mix, sour cream or jalapenos, although it would be good with some jalapenos or diced red peppers thrown in.
It does have a bit of corn meal and oil, and lots of cheese that melts and pulls the whole dish together. It’s dense, but the added eggs make it fluffier than you think it would be.
It’s a good solid corn side that was perfect alongside the Easter pork and vegetables. The recent Double Chocolate Pudding would have been the ultimate finish to this meal, but we were stuffed after one (significantly large) pork chop and the sides. It was time to curl up on the couch and watch The Ten Commandments!
- 1 can cream-style corn, (15-16 oz)
- 1 can whole kernel corn, drained (15-16 oz)
- 1/2 C. corn meal
- 1 tsp. garlic salt
- 1/2 tsp. onion powder
- 1/2 tsp. ground black pepper
- 2 heaping C. shredded cheese, colby jack or cheddar
- 1 tsp. baking powder
- 3 tbsp. canola oil
- 2 eggs, beaten
- Preheat the oven to 375°.
- In a medium bowl, combine the corn, corn meal, garlic salt, onion powder, pepper, cheese, baking powder and oil.
- Beat the eggs in a small cup and add to the corn mixture - stir well. Place the mixture in an ungreased casserole dish and bake for 40-45 minutes until it looks set and is golden brown on the top.
Tips and Stuff :
Be sure and drain the whole kernel corn (or it will be a mushy gloppy mess).
Don't grease the baking dish - there's enough oil in the recipe to make sure it doesn't stick.
Next time I might try melted butter instead of oil, just to see if it gives it more of a buttered corn flavor.
Let me know if you try it and how it turns out.
Nutrition Information:Yield: 8 Serving Size: 1 serving
Amount Per Serving: Calories: 261Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 78mgSodium: 571mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 11g
Nutrition Values are Approximate