Recipe courtesy of Richard Visconte

Corn Casserole

Save Recipe
  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. Preheat the oven to 350 degrees F.
  2. Carefully remove the corn from the cob with a knife and put in a food processor. Transfer to a large bowl. Coarsely puree with salt, pepper, and nutmeg. In a saute pan, add the oil and the onions and saute until translucent. Add the onions to the corn mixture. Add the beaten eggs, milk and half of the grated Cheddar and combine. Use 2 teaspoons of oil to coat a 13 by 9-inch baking dish. Transfer the corn mixture to the dish and top with the rest of the grated Cheddar. Place the dish in the oven and bake for 30 to 40 minutes or until the top of the casserole is golden brown.
35m Easy 93%
CLASS
Dana Beninati

Corn Pudding

18m Easy 100%
CLASS
Gabriela Rodiles

Beer Cheese Cornbread

17m Easy 100%
CLASS
Anne Burrell

Corn Chowder

34m Easy 97%
CLASS