Tacky Corn Casserole – The Woman Who Ate All the pieces
Tacky Corn Casserole is a from scratch model of the traditional aspect dish. That is made with cornmeal, flour, butter, bitter cream, Monterey Jack cheese, and a bit Parmesan. It’s gentle and flavorful.
CORN CASSEROLE FROM SCRATCH
I like this Jiffy Corn Combine Casserole however this model is a grown up model of that. Boxed cornbread mixes will be tremendous candy and this recipe has a number of savory tones as a substitute.
INGREDIENTS
- MONTEREY JACK CHEESE
- FROZEN CORN
- ALL-PURPOSE FLOUR
- CORNMEAL
- BAKING POWDER
- MELTED BUTTER
- EGGS
- SOUR CREAM
- PARMESAN CHEESE
- GREEN ONIONS
HOW TO MAKE CHEESY CORN CASSEROLE
- Preheat oven to 350 levels F and grease a 9×13 baking dish.
- Reduce half of the block of Monterey Jack cheese into 1/2 inch cubes. Shred the opposite half with a grater.
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In a big bowl, whisk collectively the flour, cornmeal, baking powder, salt, pepper, and cayenne pepper.
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In a meals processor, add half of the corn and the white components of the inexperienced onions. Pulse till coarsely pureed. Stir combination into the flour combination.
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Add the bitter cream, 1/4 cup Parmesan cheese, eggs, remaining corn, and the cubed Monterey Jack cheese. Stir collectively and unfold within the ready pan. Prime with the shredded Monterey Jack cheese and the remaining 1/4 cup Parmesan cheese.
- Bake for 40-45 minutes or till prime begins to show golden brown. Switch to a wire rack and funky for a couple of minutes. Prime with the sliced inexperienced components of the inexperienced onions and serve.
OTHER CORN RECIPES
Tacky Corn Casserole
Tacky Corn Casserole is a from scratch model of the traditional aspect dish. That is made with cornmeal, flour, butter, bitter cream, Monterey Jack cheese, and a bit Parmesan. It is gentle and flavorful.
- 1 (8 ounce) block Monterey Jack cheese, (shredded can be utilized as effectively)
- 1/2 cup all-purpose flour
- 1/3 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 2 kilos frozen corn, thawed
- 4 inexperienced onions, inexperienced and white components sliced and separated
- 1 cup bitter cream
- 1/2 cup grated Parmesan cheese
- 2 massive eggs, overwhelmed
- 4 tablespoons unsalted butter, melted
-
Preheat oven to 350 levels F and grease a 9×13 baking dish.
-
Reduce half of the block of Monterey Jack cheese into 1/2 inch cubes. Shred the opposite half with a grater.
-
In a big bowl, whisk collectively the flour, cornmeal, baking powder, salt, pepper, and cayenne pepper.
-
In a meals processor, add half of the corn and the white components of the inexperienced onions. Pulse till coarsely pureed. Stir combination into the flour combination.
-
Add the bitter cream, 1/4 cup Parmesan cheese, eggs, remaining corn, and the cubed Monterey Jack cheese. Stir collectively and unfold within the ready pan. Prime with the shredded Monterey Jack cheese and the remaining 1/4 cup Parmesan cheese.
-
Bake for 40-45 minutes or till prime begins to show golden brown. Switch to a wire rack and funky for a couple of minutes. Prime with the sliced inexperienced components of the inexperienced onions and serve.
