Corn Casserole

Published By :-Junior Chef     Author :- Junior Chef    Published Date :- 1 May, 2013

Corn Casserole
prepTime cookTime
10 minutes 80 minutes
Serves rating
4
Corn Casserole
  • 3.50 / 5 5
10 votes, 3.5 avg. rating (72% score)

Summary

Juniorchef-Corn Casserole, The “Casserole” is actually a casserole with layers of perfectly seasoned bean chili, Cheddar cheese and cooked cornmeal that gets nice and crusty on top. So, your fork breaks through that crunchy cornmeal layer, through the gooey cheese and then down into a chili filled with pintos, corn, tomatoes, bell pepper and onion.Ingredients used are Olive oil, Onion, Garlic, Red bell pepper, Corn kernels, Red Kidney beans, Tomatoes ripe, Oregano, Cornmeal, Cumin, Cornmeal, Cheddar cheese

Ingredients

  • Olive oil, Extra-virgin    :- 1 tablespoon / 15 ml
  • Onion, chopped    :- 100 grams
  • Garlic cloves, minced    :- 2
  • Red bell pepper, diced    :- 50 grams
  • Corn kernels, cooked fresh or thawed frozen    :- 1 1/2 cups / 225 grams
  • Red Kidney beans, cooked    :- 2 1/4 cups /
  • Tomatoes ripe, chopped    :- 2 cups / 360 grams
  • Chili powder, or to taste    :- 2 teaspoons / 6 grams
  • Oregano, dried    :- 1 teaspoon / 2 grams
  • Cumin, ground    :- 1 teaspoon /
  • Salt   :- to taste
  • Cornmeal    :- 1 1/4 cups / 200 grams
  • Salt    :-1/2 teaspoon
  • Cheddar cheese, grated    :- 1 cup / 120 grams

Preparation

  1. Heat the oil in a large Heavy bottom skillet. Add the onion, and cook over medium heat until translucent.
  2. Add the garlic and bell pepper, and continue to cook until the onion is golden brown.
  3. Add corn, beans, tomatoes, and seasonings. Stir well, and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.
  4. Bring 5 cups of water to a rolling boil in a heavy saucepan or round oven.
  5. Slowly pour the cornmeal into the water in a thin, steady stream, whisking continuously to avoid lumps.
  6. Add the salt, and cook over low heat, covered for 20 minutes, stirring occasionally.
  7. Preheat the oven to 190 degrees C.
  8. Oil a shallow 1 1/2- liter baking dish, and line the bottom with half the cooked cornmeal. Pour the skillet mixture in, and gently pat it in evenly. Sprinkle with the cheese (if using). Top with the remaining cornmeal.
  9. Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.
Corn Casserole
Print

Recipe type: Dinner, Sandwich
Cuisine: World, American, Indian, Continental
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Juniorchef-Corn Casserole, The “Casserole” is actually a casserole with layers of perfectly seasoned bean chili, Cheddar cheese and cooked cornmeal that gets nice and crusty on top. So, your fork breaks through that crunchy cornmeal layer, through the gooey cheese and then down into a chili filled with pintos, corn, tomatoes, bell pepper and onion.Ingredients used are Olive oil, Onion, Garlic, Red bell pepper, Corn kernels, Red Kidney beans, Tomatoes ripe, Oregano, Cornmeal, Cumin, Cornmeal, Cheddar cheese
Ingredients
  • Olive oil, Extra-virgin :- 1 tablespoon / 15 ml
  • Onion, chopped :- 100 grams
  • Garlic cloves, minced :- 2
  • Red bell pepper, diced :- 50 grams
  • Corn kernels, cooked fresh or thawed frozen :- 1½ cups / 225 grams
  • Red Kidney beans, cooked :- 2¼ cups /
  • Tomatoes ripe, chopped :- 2 cups / 360 grams
  • Chili powder, or to taste :- 2 teaspoons / 6 grams
  • Oregano, dried :- 1 teaspoon / 2 grams
  • Cumin, ground :- 1 teaspoon /
  • Salt :- to taste
  • Cornmeal :- 1¼ cups /
  • Salt :-1/2 teaspoon
  • Cheddar cheese, grated :- 1 cup / 120 grams
Instructions
  1. Preparation
  2. Heat the oil in a large Heavy bottom skillet. Add the onion, and cook over medium heat until translucent.
  3. Add the garlic and bell pepper, and continue to cook until the onion is golden brown.
  4. Add corn, beans, tomatoes, and seasonings. Stir well, and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.
  5. Bring 5 cups of water to a rolling boil in a heavy saucepan or round oven.
  6. Slowly pour the cornmeal into the water in a thin, steady stream, whisking continuously to avoid lumps.
  7. Add the salt, and cook over low heat, covered for 20 minutes, stirring occasionally.
  8. Preheat the oven to 190 degrees C.
  9. Oil a shallow 1½- liter baking dish, and line the bottom with half the cooked cornmeal. Pour the skillet mixture in, and gently pat it in evenly. Sprinkle with the cheese (if using). Top with the remaining cornmeal.
  10. Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.

 

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