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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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I make this to serve with baked pork chops and garlic roasted potatoes. Its always good with chicken as well. The recipe can be doubled or tripled. Ingredients:
1 (14 ounce) can whole kernel corn, drained |
1 (19 ounce) can cream-style corn |
1 cup milk |
1/2 cup buttermilk |
2 eggs, beaten |
1 1/2 cups cracker crumbs |
1/3 cup pimiento, chopped |
1/4 cup green bell pepper, finely chopped |
1 teaspoon salt |
4 tablespoons butter, melted |
2 cups grated cheddar cheese |
black pepper |
bell pepper, strips |
Directions:
1. Combine corn, milk, buttermilk, eggs, cracker crumbs, pimento, bell pepper, butter, salt, pepper and 1 cup cheddar cheese.
2. Mix well.
3. Pour into a baking dish and top with 1 cup cheddar cheese and some bell pepper strips.
4. Bake in 350 degree oven for 1 hour.
5. Cook covered for the first 45 minutes then remove lid to brown cheese.
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