Ingredients and Weight:
- 1 (15 oz.) can whole kernel corn with juice (do not drain)
- 1 cup fresh or frozen corn kernels
- 1/2 cup finely chopped onion
- 1/2 cup melted unsalted butter, divided
- 3/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon baking powder
- 3 large eggs, lightly beaten
- 1 cup milk
- 1 cup grated sharp cheddar cheese (4 oz.)
- 1/4 cup finely chopped fresh parsley
Preparation Time:
15 minutes
Cooking Time:
60-70 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a large bowl, combine corn kernels, onion, and 1/4 cup of melted butter.
- In a medium bowl, whisk together flour, salt, pepper, and baking powder.
- Add eggs and milk to the dry ingredients and whisk until smooth.
- Stir in corn mixture, cheese, parsley, and remaining 1/4 cup melted butter.
- Pour batter into prepared baking dish and bake for 60-70 minutes, or until golden brown and set in the center.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 18g
- Carbohydrates: 35g
- Protein: 20g
Dish Characteristics:
- Creamy and flavorful
- Sweet and savory
- Comforting and classic
User Comments:
- "This corn casserole is my go-to dish for family gatherings. It's always a hit!" - Sarah
- "I love the combination of corn, cheese, and parsley. It's the perfect side dish for any meal." - John
- "I followed the recipe exactly and it turned out perfect. The corn casserole was moist and delicious." - Mary
Special Precautions and Tips:
- For a richer flavor, use heavy cream instead of milk.
- To make the casserole ahead of time, bake it until golden brown and then cover and refrigerate for up to 3 days. Reheat before serving.
- If you don't have fresh or frozen corn kernels, you can use 2 cups of canned corn with juice (do not drain).
