Corn casserole
- Liberty Mendez
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Serves 8 - 10
Easy
Prep: 15 mins
Cook: 45 mins
0 reviews
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A Southern classic, this cheesy side is perfect for Thanksgiving and the holidays. Almost like a cornbread, it's rich, creamy and so satisfying
Gluten-free
Low sugar
Vegetarian
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Ingredients
Nutrition
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2 tbsp oil
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30g butter
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1 onion
finely chopped
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3 garlic cloves
finely chopped
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1 tbsp dried thyme
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2 tsp paprika
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500g canned sweetcorn
(drained weight)
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300g yellow fine cornmeal
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3 eggs
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150ml sour cream
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250ml whole milk
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100g mixed cheese
grated, plus extra to serve (we used mozzarella, cheddar and parmesan)
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Nutrition: per serving
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kcal295
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fat15g
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saturates7g
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carbs29g
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sugars5g
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fibre3g
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protein10g
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salt0.31g
low
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Method
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step 1
Heat the oven to 180C/160C fan/gas 4. Put the oil and butter in a large frying pan over a medium heat. Once hot, add the onion and fry for 8 mins until softened. Add the garlic, thyme and paprika and cook for 30 seconds until fragrant.
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step 2
Stir through the sweetcorn and cornmeal, take off the heat and set aside.
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step 3
Whisk the eggs, sour cream, milk and cheese together and pour into the sweetcorn mix. Stir to combine, season and pour into a medium casserole dish. Sprinkle over extra cheese and bake for 45 mins until golden brown and set, covering with foil if the cheese browns too much.
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step 4
Leave to cool to room temperature, then serve.
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