This intriguing corn casserole, with its distinctive island taste, is quick and easy to make. In less than 15 minutes of prep time, you can have it ready for the oven.

It has a rather short baking time, so from start-to-finish you can have this dish assembled, baked and on your table in less than an hour. You couldn’t ask for an easier or quicker veggie casserole side dish!

But where this dish really stands out from the crowd is in its taste and texture. With just the right amount of spiciness – which is totally within your control – and a creamy-textured custard wrapped around kernels of corn and bits of onions and bell peppers, this dish is sure to please. Did I mention cheese? In it, on it….YUM!

 

INGREDIENTS

1 15-ounce can of whole kernel corn

1 large egg

½ cup corn meal

4 tablespoons butter

2 green onions, white parts only (chopped)

½ cup diced onion

1 bell pepper (green or red), diced

1 teaspoon or more of salt, to taste

½ teaspoon scotch bonnet pepper or cayenne pepper

½- 1 can evaporated milk (depending on preferred texture)

2 Tablespoons parsley

1 cup sharp cheddar cheese divided

2-tablespoons sugar (optional)

White pepper to taste

 

DIRECTIONS

Preheat oven to 350 degrees F. Grease casserole bowl and set aside

Strain out water from the corn, into a bowl. Pour the liquid into a measuring cup. If it does not fill to the 1 cup mark, add enough water to reach that amount.

Return the corn liquid water into the bowl, followed by the egg and corn meal. Mix thoroughly. Set aside.

Melt butter to a sauce pan, then add green onion, bell pepper, onion, salt and pepper then stir for about 2-3 minutes or until tender.

Then add 1 cup of the evaporated milk. If you would like the texture to be creamier, use the entire can of evaporated milk. Bring to a boil and quickly add the cornmeal and egg mixture. .

Reduce heat to low and cook for about 4 minutes stirring frequently to prevent any burns

After about 4 minutes add corn and continue cooking for another 5 minutes until the mixtures comes away easily from the sides of the pot, almost like a batter would do.

Add ½ cup cheese, parsley and sugar (if using), mix well.

Transfer corn mixture into prepared casserole, top with remaining cheese and bake until top is lightly brown and the cheese is bubbly, about 30-40 minutes.

Let it cool before serving

 

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Quick Tip:  If you so want to add a bit more spiciness to this dish, try adding some finely diced jalapeno peppers. As always when working with raw hot peppers, wear rubber gloves and wash your hands thoroughly afterwards. Avoid touching your eyes, or any other sensitive tissue, as the oils from hot peppers can cause very painful burning sensations upon contact.

Recipe and photo courtesy of Imma at Immaculate Bites