Meatless Monday – Corn Casserole


We just got back from a relaxing family cookout at my brother’s house.  The boys loved swimming in the pool and we all brought dishes to contribute to dinner.  My mother and brother are also Springdell share holders so we had corn on the cob at our shindig today too!  Jamie mentioned corn ideas so here you have it, another idea coming your way for how to use all of this amazing summer corn!  Why not put it in a casserole?  This one is really quick to put together, I had it assembled and in the oven in 15 minutes (the bake time is 45 minutes – 1 hour).  I had a plan to bake it tonight so all we need to do is heat it up tomorrow for a quick dinner.  It’s amazing how busy the week nights get when school starts up again.  

To put the casserole together you need to take the raw corn off of the cob, 4-5 ears.

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Mix 1 Tablespoon of flour with the corn, toss to coat.

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Add 2 Tablespoons of brown sugar, 1 teaspoon of garlic powder, and 1 chopped pepper (I used a purple bell pepper).

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Add one cup of milk, two eggs, and 1/2 a stick of melted butter.  Mix this all together until well incorporated.

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Pour into a sprayed baking dish and put it in a 350 degree oven for 45 minutes to an hour.

I think I’m going to serve this up with some cheese quesadillas, chopped fresh Springdell tomatoes, and if I have time I’ll swing by the farm stand tomorrow and grab some mushrooms to sautée too!  I will put the photo up of our final meal in the honorable mentions post on Wednesday for you all to see.  For now, here is what the casserole looks like coming out of the oven.  Let me tell you, the smell is delicious!  Enjoy!

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About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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