Tangy Corn Casserole

Gooseberry Patch
Tangy Corn CasseroleRecipe
Oxmoor House
Great for brunch and summertime celebrations, this side dish gets a little kick from a dash of hot sauce.
Serves 8


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1 (10-oz.) pkg. frozen corn, thawed and drained
1/2 cup onion, chopped
1/2 cup green pepper, sliced into strips
1/2 cup water
1 cup yellow squash, chopped
1 tomato, chopped
1 cup shredded Cheddar cheese, divided
2/3 cup cornmeal
1/2 cup milk
2 eggs, beaten
3/4 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce
Garnishes: tomato slices and green pepper, sliced into rings


In a medium saucepan, combine corn, onion, green pepper, and water. Bring to a boil; reduce heat to medium-low. Cover and simmer 5 minutes or until vegetables are crisp-tender. Do not drain.

In a a large mixing bowl, combine squash, tomato, 3/4 cup cheese, cornmeal, milk, eggs, salt, pepper, and hot pepper sauce. Add corn mixture to cornmeal mixture; stir to blend.

Pour into a greased 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 45 to 50 minutes or until heated through. Top with remaining cheese, and, if desired, tomato slices and green pepper rings.

Created date

December 2011