Sunday, September 12, 2021

Fresh Corn Casserole


4 ears of fresh corn cut from cob
1 red bell pepper chopped fine
1 bunch green onions chopped fine
1/4 cup butter
2/3 cup baking flour (or gluten free)
2/3 cup cornmeal
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp black pepper
1 tsp rubbed dry sage
3 eggs beaten slightly
2/3 cup sour cream
1/2 cup half and half (or whole milk)
1 to 1-1/12 cups grated sharp cheddar cheese

Cut corn from the cob and set aside. Sauté chopped onion in butter then add chopped bell pepper to soften. Add vegetables and excess butter to corn. In a separate bowl add liquid ingredients, mix and then stir in grated cheese. In a separate bowl mix dry ingredients. Add dry ingredients to wet ingredients and mix by hand well. Then fold wet/dry ingredient mixture into the corn and vegetables. Bake in a 9 x 13 inch oiled baking dish at 350 F for 50 minutes or less till mixture is set in the middle and golden brown.

Let cool to set firmness for 10 minutes after removing from the oven before serving. Cut into squares to serve. By all means get creative making this casserole by adding or substituting fresh zucchini, tomatoes, jalapenos, olives, or even black beans; it's your choice. Also if you don't have sour cream you can substitute Greek yogurt or leave both out and just use whole milk. Casseroles are one of the most forgiving meals you can make and have them turn out absolutely delicious. Enjoy.


  1. That looks wonderful. And I agree with you about casseroles - and they often taste even better the next day.

  2. this is so good. We made corn pudding in the Midwest, pretty much like your. Here in CA, we add mild diced green chiles, also.

    1. Hi Susan, thanks, I thought about adding some poblanos or other chilies but next time for sure.


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