Melva'S Corn Casserole
A savory corn casserole with cheesy, onion, and bell pepper flavors, perfect for family dinners or potlucks, offering a comforting, hearty taste with a moist texture.
Ingredients
Instructions
- Mix cornmeal, flour, baking soda, baking powder, and salt in a bowl.
- Saute chopped onion and bell pepper in butter until tender.
- Heat oil in two casserole dishes.
- Pour the cooked onion and bell pepper mixture into the dishes, mixing in any surplus oil.
- Add beaten eggs, cream-style corn, grated cheese, and the sautéed vegetables into the dry mixture, stirring well.
- Pour the mixture into the prepared casserole dishes.
- Bake at 350°F until set and golden brown, approximately 35 minutes.
Tips & Substitutions
For a creamier texture, consider adding sour cream or Greek yogurt to the mixture. You can substitute the grated cheese with a dairy-free alternative for a vegan version. If you want extra flavor, try adding spices like cumin or smoked paprika. Sautéing the vegetables in olive oil instead of butter can enhance the dish's healthiness, making it a great addition to your vegetarian recipes.
Serving Suggestions
This corn casserole pairs beautifully with a fresh green salad or can be served as a side dish alongside grilled meats. For a heartier meal, consider adding a protein like shredded chicken or turkey. It also makes a delightful accompaniment to Maureen'S Artichoke Dip for a festive gathering.
Storage & Reheating
Store any leftover corn casserole in an airtight container in the refrigerator for up to three days. To reheat, cover with foil and warm in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions for convenience, but the oven method helps maintain the casserole's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Melva'S Corn Casserole contains roughly 1117 calories, with 6g protein, 44g carbohydrates, and 105g fat. It is an excellent source of vitamin C (23% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1234mg per serving (54% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of cream-style corn?
Yes, you can use frozen corn, but you'll want to add a little more moisture to the mixture, such as milk or broth, to achieve a similar consistency to cream-style corn. Just be sure to thaw and drain the corn before adding it to the casserole.
How can I make this recipe gluten-free?
To make this corn casserole gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Additionally, double-check that your baking powder and cornmeal are certified gluten-free to avoid cross-contamination.
Can I prepare this dish in advance?
Absolutely! You can mix the ingredients the night before and store them in the refrigerator. Just remember to let the mixture come to room temperature before baking to ensure even cooking. This is a great way to save time on busy days!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).