Indian Corn Casserole
Indian Corn Casserole
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This is excellent corn! I made this on 7 Aug 2021 and the family loved it. Highly recommended.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3 eggs, well beaten
- ¼ cup all-purpose flour
- 2 tablespoons sugar
- 2 cup sharp Cheddar cheese, shredded, (8 oz / 226 g)
- 2 cans whole kernel corn, drained, (16 oz / 454 g each)
- 10 slices bacon, cooked, crumbled, (about 8 oz / 227 g)
Instructions
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan.
- In a mixing bowl, add the eggs and beat, then add the flour and sugar. Beat together.
- Add the cheese, corn, and ¾ of the bacon. Mix together.
- Pour mixture into the baking pan, sprinkle remaining bacon on the top.
- Bake for 30 minutes or until a knife inserted in the center comes out clean.
- Serve and enjoy.
I have been making this recipe for many years and everyone asks for the recipe. For a southwest flavor you can add Hatch Green Chilies (diced).
Thanks for stopping by a leaving a great review, and the addition of the Hatch green chilies sounds very good as well.