Recipe by Cheryl Ritter Bonsell
"An old-fashioned baked corn recipe. The green bell peppers listed in the ingredient list are optional, you can add them or not as you prefer. They are a great addition though!"
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whole kernel corn
green bell pepper, chopped
ground black pepper
I added more black pepper to spice up the taste
I used canned Green Giant sweet corn that I rinsed several times, omitted the green pepper, and used crushed croutons. It made a nice change from just plain old corn but it was WAY TOO SALTY!!! It would have had a nice taste if not for the saltiness. I recommend that if you used canned corn, you CUT THE SALT IN HALF.
I reciently retired and my wife still works so I've been learning to cook so she would have dinner ready when she comes home. I've found that I really enjoy cooking. Anyway, I made this baked corn recipe along with a meat loaf (also a recipe from this site). The baked corn tasted great but I did make a change. After adding the two cups of corn, I only had a little bit of corn left in the frozen bag so I dumped the rest of it in to eliminate any left over corn. I should have added more flour and milk but it still came out great. I finished the left overs the next day and it as just as good warmed up!
This was very good and easy to make. Others said it was a bit bland, so I diced half of a jalapeno pepper and added that.
I omitted the peppers and added 1 cup of cooked rice and some shredded cheddar cheese. What a great recipe!! We loved it.
I think this recipe is great! If you love corn, here's another way to prepare it. It's really different, and very tasty!
I have been making this for family meals for a few years now because it's always requested. I got the recipe from a cookbook and there it calls for additional ingredients (1/2 tsp. paprika and 1/4 tsp. dry mustard). It's always a hit!
I didn't have corn on hand, so I used 2 cups of frozen mixed vegetables and doubled the cracker topping. There were no leftovers, its a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Corn I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 71
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