Corn Casserole

By á-32417

So delicious and with a hint of heat, this corn casserole is filled with the zesty flavors of serrano chile peppers, crisped French-fried onions, and sweet corn, for a side dish that the whole family will love. Serve this recipe on the side of Mexican-style chicken, chimichurri beef, or just a lightly dressed side salad for a unique recipe that is sure to wake up your weekly meal rotation.

Ingredients

• 1/4 stick butter
• 1/4 cup flour
• 1 cup chicken stock
• 1/2 cup milk
• 1/2 cup sour cream
• 1 (8.5-ounce) box Jiffy cornbread mix
• 2 eggs
• 1 1/2 cup frozen corn kernels
• 2 serrano peppers, chopped
• 1 cup shredded cheddar cheese
• 1 cup French-fried onions
• salt and black pepper to taste

Details

Servings 8
Preparation time 10mins
Cooking time 55mins
Adapted from baconbuttercheesegarlic.blogspot.com

Preparation

Step 1

In a skillet over medium-high heat, melt butter. Whisk in the flour and then pour in the chicken stock. Cook and whisk until bubbly and thickened. Mix the milk, chicken stock mixture, sour cream, eggs, serranos, and cornbread mix together in a bowl. Stir in the corn kernels, then the cheese, then the serranos. Season with salt and black pepper to taste.

Preheat oven to 350°F. Pour the corn mixture into a greased 9x13-inch pan. Sprinkle the french-fried onions over the top and cover with foil. Bake 30 minutes or until set. Remove the foil and bake an additional 5 minutes or until the onions are browned. Let cool for about 10 minutes, then serve immediately.