Awesome and Easy Creamy Corn Casserole
I don't know why but I always end up changing recipes, but this had a great start base. I had a huge bag of left-over corn from a low-country boil in the freezer. (Earmarked for winter corn chowders, etc.) I add chopped fresh jalapenos, sauteed along with chopped garlic, sweet onions, sweet red pepper in 1/2 stick butter. Mix it all in bowl with one egg, a little milk, 1/2 cup (or less) 0% fat-FAGE Greek Yogurt, lots of pepper,1/2 box Jiffy cornmuffin mix (love that stuff! Prob cause it's SWEET!) some chopped fresh cilantro, and 1 1/2 cup of sharp cheeses...mix it all in a 9X13 glass buttered dish, add more cheeses on top (lightly)Bake an hour or so 350...and VOILA! BIG HIT! Making it again today by request. BTW...it freezes well, even if it has previously frozen corn. I always save uneaten cooked corn from cookouts...makes the best chowders, casseroles, etc. Has that wonderful Low Country boil flavor.
This is just as good with any corn, canned, frozen, etc. YUMMILY!
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Nov. 28, 2013