Sour Cream Cheddar Corn Casserole |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
if desired 1 cup drained corn niblets may be added, and for more lighter fluffier casserole 1/4 tsp baking powder may be added, but it is not necessary. Ingredients:
1/4 cup butter, plus |
2 tablespoons butter, melted |
1 onion, chopped |
1 small green bell pepper, chopped |
1 small red bell pepper, chopped |
3 eggs |
1 cup sour cream |
1 (16 ounce) can creamed corn |
1/3 cup yellow cornmeal |
salt and pepper |
1/4 teaspoon cayenne pepper (optional) |
1/2 teaspoon garlic powder (optional) or 2 fresh minced garlic cloves (optional) |
1 -2 cup grated cheddar cheese, divided |
Directions:
1. Set oven to 350 degrees.
2. Grease an 11 x 7-inch baking dish.
3. In a medium saute pan, heat 2 Tbsp of butter over medium heat.
4. Add onion, peppers and minced garlic (if using); cook until softened, stirring occasionally, remove from heat, cool slightly.
5. In a bowl, combine the eggs, 1/4 cup melted butter, sour cream, salt, pepper, cayenne and garlic powder (if using); mix well to combine.
6. Mix in the onion/pepper mixture; stir to combine.
7. Mix in the creamed corn and cornmeal and stir in 1/2 cup grated cheese (can use more cheese if desired); mix to combine.
8. Transfer to prepared baking dish.
9. Sprinkle with 1 cup grated cheese (or more if desired).
10. Bake for 30-35 minutes, or until puffed and golden.
|
|