California Corn Casserole |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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I've used this delectable recipe for years, and unlike many others it doesn't contain cornbread mix. It is always a huge hit, both as a Thanksgiving dish, but also a great side dish for a summer cookout. I hope you enjoy it, it's my first post here at the Recipe*zaar...I double this for Thanksgiving Ingredients:
2 (2 lb) cans creamed corn |
3/4 cup yellow cornmeal |
1/3 cup salad oil |
2 large eggs, slightly beaten |
1 (3 7/8 ounce) can of sliced black olives, drained |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1 (4 ounce) can of diced ortega green chilies |
2 cups of grated mild cheddar cheese, save 1/2 cup for the top |
Directions:
1. Combine all in a deep uncovered casserole.
2. Bake at 350 till set, (45 minute or till set in the center) Don't over bake.
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