Corn Bread Casserole with Fresh Corn and Green Onions
The Deen Bros. Y’All Come Eat Copyright 2008
½ cup (1 stick) unsalted butter, melted, plus additional for coating pan
1 cup fresh corn kernels (from 2 ears of corn)
1 15-ounce can cream-style corn
1 cup sour cream I used lite sour cream
1 8-ounce box corn muffin mix
6 tablespoons thinly sliced green onions
¼ teaspoon freshly ground black pepper
Pinch salt
1. Preheat oven to 350 degrees F. Butter a 9-inch square baking pan; set aside.
2. In a large bowl, stir together the ½ cup melted butter, the fresh corn, cream-style corn, sour cream, muffin mix, green onions, pepper and salt. Pour batter into the prepared pan. Bake for 60 to 75 minutes or until a toothpick inserted in the center comes out clean. Let stand for 5 minutes before serving.
Makes 6 to 8 servings.
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I love corn and I love green onions so I couldn't pass up this recipe. It was good! I was surprised that even my husband scarfed it down. I don't know why I was surprised but I was. My son wouldn't touch it. Picky.
Someone brought something like this to a cookout we attended last year so I know I'm not the only one who likes this kind of thing (people usually bring their favorite recipes to cookouts). I like the addition of the green onions but you could add whatever you like - jalapenos would be good.
I got to use the corn scraper an online friend sent me way back when. I should have taken a picture of it - it looks like a vegetable peeler. It works great. I love when I get to use one of my gadgets.
Question: Do you suffer from kitchen gadgetitis (the inability to pass up a kitchen gadget)? I think I have a mild case of it.
We fight the gadget battle as much as we can with Alton Brown's admonishment against multi-taskers. Two questions: where do you get fresh corn in May? And what is corn bread mix in a can? We have it in boxes and pouches, but I've never seen it in a can...
ReplyDeleteThat was supposed to be a 'box' of muffin mix - I fixed it.
ReplyDeleteAnd the fresh corn came from the local farmer's market. That doesn't mean it was 'local' but it was there.
I've been seeing fresh corn in the supermarket (shucked and wrapped on a styrofoam tray) all year round but it's pricey off-season.
Looks really good. Since no one and I mean no one in my family likes onions, I would use jalapenos.
ReplyDeleteI love kitchen gadgets but dont have many cool ones. I have my favorite knife, does that count?
Kitchen gadgets are a big, BIG problem for me. I love them unreasonably. I even love the ones that do only one thing and spend most the time in the drawer or on the counter. I get so excited when I can actually use them. Corn on the cob butter-er anyone?
ReplyDeleteHi Paula,
ReplyDeleteI made this tonight and it was really yummy and moist. LIkely from the sour cream. I halved the butter. It seemed excessive for just a 9x9 pan and it still tasted nice and buttery. I think I baked this for 70 minutes and the center still didn't seem completely done. How long did you bake it for?
I baked it at least 70 minutes, probably more. I had two or three other things in the oven at the same time and my oven is lousy to begin with so I thought maybe that's why it was taking so long. It still seemed jiggly when I took it out of the oven but I figured it was because there were no eggs. I chilled it and took it out the next day and it was pretty firm. I microwaved it to reheat it.
ReplyDeleteIt didn't look like the picture in the book which looked more like a thick squares of cornbread but I wasn't sure if that was because mine chilled for a day before we ate it.