Corn casserole is a dish that always brings me back to my childhood. It’s a traditional American comfort food that’s often enjoyed during Thanksgiving but is also a great side dish for any meal. What I love about this dish is its simplicity – it uses basic ingredients like corn, peppers, and cheese, yet creates a symphony of flavors that are hard to resist. The history of corn casserole is quite interesting. It’s believed to have originated from Native American cuisine, as corn was a staple in their diet. Over time, it has evolved and has been adopted by various cultures across the country, each adding their unique spin to it. Today, it’s a favorite in many American households, especially during holiday seasons. One of the things I appreciate about this recipe is its versatility. You can add in your choice of vegetables or meat, and it would still taste amazing. Plus, it’s an excellent make-ahead dish that you can prepare in advance and just pop in the oven when you’re ready to eat. The creamy texture of the corn, the crunchiness of the peppers, and the melty cheese on top make it a treat for the palate. As a passionate cook, I’ve tried various versions of corn casserole, but this one remains my favorite. It’s easy, delicious, and guaranteed to impress your guests. I hope you enjoy making and eating it as much as I do!
Ingredients
- 1/2 c. margarine
- 1 red or green pepper, chopped
- 1 medium onion, chopped
- 1 (17 oz.) can corn
- 1 (17 oz.) can creamed corn
- 3 eggs, slightly beaten
- 1 pkg. corn muffin mix
- 1 c. shredded Cheddar cheese
Baking Instructions
- Saute the pepper and onion in the margarine.
- In large bowl, combine the can of corn with the liquid, the creamed corn, the eggs and the muffin mix.
- Add the pepper and onion mixture and mix well.
- Pour into a well-greased 2-quart casserole.
- Top with the grated cheese.
- Bake at 350° for 55 to 65 minutes.
Calorie: 300
Total cooking time: 1 hour 15 minutes
Difficulty level: Easy
The “Corn-undrum” of the Corn Casserole
Hello, fellow food enthusiasts! Today, let’s talk about corn. Yes, you heard me right. Corn. Not just any old corn, mind you, but corn that is about to be transformed into a scrumptious corn casserole. Not enough? Well, let’s throw in some juicy red pepper, an audacious onion, and the most forgiving of all fats – margarine.
The Prelude to the Casserole
So, there I was, standing in my kitchen with a chopping board covered in an assortment of ingredients that made no sense together. I mean, who pairs margarine with red pepper and onion? But I digress. I proceeded to chop the red pepper and onion, sautéing them in an ungodly amount of margarine. Yes, 1/2 c. margarine, to be precise. The aroma was so intoxicating, I had to remind myself this wasn’t an edible candle, but the beginnings of a corn casserole.
Corn-Fusion: A Symphony of Ingredients
Next, came the star of the show – the corn. This wasn’t just an ordinary can of corn though, it was a whopping 17 oz. can of corn. And just when you thought there could be no more corn, in comes a 17 oz. can of creamed corn, like a backup singer arriving fashionably late. This duo was soon joined by three slightly beaten eggs and a package of corn muffin mix. I don’t know about you, but the sight of eggs, corn, and muffin mix in the same bowl was like seeing a rock band, pop group, and an opera singer sharing the same stage. It was bizarre yet strangely harmonious.
The “Corn-ation” of the Pepper and Onion
Now, remember our sautéed pepper and onion? They’d been sitting in the wings, soaking up the margarine, and were now ready to join the party in the bowl. Just when you thought the mix couldn’t get any more eclectic, in they went. As I mixed the ensemble, it reminded me of a Jackson Pollock painting; it was messy, it was chaotic, but it was art.
The Casserole “Corn-struction”
Once the artwork was completed, I poured the mixture into a well-greased 2-quart casserole dish. The quirkiness didn’t stop there though. The final touch was a cup of shredded Cheddar cheese. Yes, Cheddar cheese, because when you’ve got a hodgepodge of ingredients like these, why not top it off with cheese?
The Corn Casserole “Bake-off”
Then came the baking. 350° for 55 to 65 minutes. Now, I’m not saying I stood by the oven the whole time, but let’s just say my oven and I got to know each other a little better. The anticipation was just too much! Eventually, the timer buzzed, and out came a golden, bubbling corn casserole.
So, there you have it, folks. The corn casserole. A dish that defies logic and plays by its own rules. It’s a testament to the fun and absurdity that is cooking. But remember, the most important ingredient is humor. Without it, you’re just making food. With it, you’re creating memories. Happy cooking!
