 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 60 |
|
My family loves corn, and I love to come up with new ways to fix it. I created this recipe a couple of years ago. It's great with soups, stews and chili.Peggy Paul, Florence, South Carolina Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
2 tablespoons minced fresh parsley |
1 teaspoon baking soda |
1 teaspoon seasoned salt |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
4 eggs, beaten |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 cup ricotta cheese |
1/3 cup finely chopped onion |
1/4 cup grated parmesan cheese |
1/4 cup vegetable oil |
2 cups (8 ounces) shredded mozzarella cheese, divided |
1 teaspoon paprika |
Directions:
1. In a large bowl, combine the first seven ingredients. Stir in eggs, corn, ricotta, onion, Parmesan, oil and 1-1/2 cups of mozzarella; mix well. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with paprika and remaining mozzarella. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Cut into small squares. Yield: 5 dozen.
|
|