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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Calling all cooks who can and freeze their own corn!!!!! this is a recipe i came up with after not finding anything i liked. it is a great pot luck meal it makes a full 9x13 pan (i mean full!) it uses both frozen and canned corn Ingredients:
1 cup bisquick |
1 cup milk (i use skim) |
4 eggs |
4 cups frozen corn, drained and thawed (i use 1 quart sized freezer bag of corn i have frozen) |
1 quart corn (i think this is equivalent to 2 cans of store bought corn) |
1 (14 3/4 ounce) can creamed corn |
1/2 cup parmesan cheese |
2 1/2 cups cheddar cheese (save 1/2 cup for topping) |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 teaspoon paprika |
3 tablespoons parsley |
salt, and peper |
Directions:
1. preheat oven to 400.d.
2. thaw frozen corn and make sure you drain all liquid ( i thaw mine in a warm water bath if I'm in a hurry).
3. in a large mixing bowl add Bisquick, milk, and eggs beat with whisk until well blended and smooth then add frozen corn, drained canned corn and creamed corn mix well
4. add 2 cups cheddar cheese and Parmesan cheese garlic, onion, paprika, parsley, and salt and pepper. mix well until cheese is blended.
5. pour corn mixture into a greased 9x13 pan and cook at 400.d. for about an hour or less depending on your oven it may take less ( if you have speed bake like i do it will only take 30-40 min's.at 400 .d.0)
6. corn is done when knife comes out almost clean and top is golden.
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