The next time you are invited to a BBQ where you bring your own meat and a side dish, make something a little different. This two-corn casserole is a great combination of flavors. The texture, flavor and appearance are a perfectly matched and the pot is always licked clean. It is a simple recipe that tastes like you put in some extra time and effort. I really think you will like this great side-dish.
Two-Corn Casserole
3/4 cup chopped red pepper
1/3 cup chopped onion
1/2 cup butter
1 can creamed corn
1 can diced green chilies, 4 oz.
3 eggs
1 package cornbread mix, 8 oz.
1 can whole corn, 15 oz.
1 cup cheddar cheese, grated
In a 10″ Dutch Oven sauté bell pepper and onion in the butter until tender and crisp. Combine the muffin mix, eggs, cream style corn, un-drained whole corn, and green chilies in a bowl and mix well. Add bell pepper mixture and mix well. Spoon back into the greased 10″ oven. Sprinkle with cheese. Bake at 350 (16 coals on top and 8 coals on bottom) for 50 to 60 minutes or until set. Let stand 10 minutes before serving.
- ¾ cup chopped red pepper
- ⅓ cup chopped onion
- ½ cup butter
- 1 can creamed corn
- 1 can diced green chilies, 4 oz.
- 3 eggs
- 1 package cornbread mix, 8 oz.
- 1 can whole corn, 15 oz.
- 1 cup cheddar cheese, grated
- In a 10" Dutch Oven sauté bell pepper and onion in the butter until tender and crisp. Combine the muffin mix, eggs, cream style corn, un-drained whole corn, and green chilies in a bowl and mix well. Add bell pepper mixture and mix well. Spoon back into the greased 10" oven. Sprinkle with cheese. Bake at 350 (16 coals on top and 8 coals on bottom) for 50 to 60 minutes or until set. Let stand 10 minutes before serving.
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