Brooke's Awesome and Easy Creamy Corn Casserole |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 12 |
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An old friend of mine threw this together one night for a cookout and I picked his brain as to how he did it. This was his guesstimate which I have since made and it was just as good. A real crowd pleaser. He cooked it in a disposable aluminum casserole on the top rack of his gas grill which added a really great flavor. I just did it in the oven. Ingredients:
3 eggs |
1/4 cup butter (1/4 cup) |
1 cup grits |
1/2 cup white cornmeal mix |
1 onion, chopped |
2 cups silver queen creamed corn (1 frozen tube) |
1/2 cup sour cream |
1 cup cubed monterey jack pepper cheese |
1 cup shredded extra-sharp cheddar cheese |
2 tablespoons chopped pickled jalapeno peppers (or to taste) |
salt and pepper |
4 cups milk (or enough to make it resemble a thick batter) |
Directions:
1. Melt butter in a bowl and add the rest of the ingredients. Pour into a pyrex (13x9) and cook in a 350 degree oven for about an hour, or until set.
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