Cornbread & Vermont Cheddar Casserole with Fresh Chives

By á-41955

Cornbread and Vermont Cheddar Casserole with Fresh Chives is the sweet and savory recipe that begs to be the side act to any smothered pork chop recipe, hearty beef chili recipe, or even just a lightly dressed side salad. This classic corn casserole recipe is filled with the sweet and savory flavors of fresh sweet corn, honey, cornbread, and Vermont cheddar cheese, for a luscious recipe that you can easily make on any busy weeknight or lazy weekend.

Ingredients

• Simple Cornbread ingredients:
• 2 pounds cornbread, cut into cubes, simple recipe below, or you can use store-bought
• 2 cups fresh-cut corn kernels, about 4 ears
• 4 tablespoons melted butter
• 1/2 cup minced chives
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon Italian seasoning
• 8 ounces Vermont white cheddar, grated, about 1 cup
• 1 cup chicken stock
• 1 1/2 cups half & half
• 2 tablespoons honey
• 4 eggs
• 1 1/4 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 2 eggs, whisked
• 8 tablespoons butter (1/2 cup), melted
• 1/4 cup honey

Details

Servings 12
Preparation time 40mins
Cooking time 110mins
Adapted from pinterest.com

Preparation

Step 1

Cornbread Recipe:
Preheat the oven to 400°F, add butter a medium-large baking dish, about 2-quarts.

Into a large bowl add the cornmeal, the flour, the sugar, the baking powder, and baking soda, then add the salt; whisk to combine these dry ingredients well.

Next, add to the dry ingredients the buttermilk and the eggs, and whisk those in; add in the melted butter and the honey, and whisk those in until well blended.

Pour the batter into the prepared baking dish, and bake for about 24 minutes or until a toothpick inserted comes out clean; allow to completely cool for the above recipe.

Casserole Recipe:
Preheat the oven to 350°F, and lightly mist a large casserole/baking dish with cooking spray.

In a large bowl, add the cubed cornbread and the fresh corn kernels; next, pour in the melted butter, and also add in the chives, salt, black pepper, onion powder, Italian seasoning, and grated cheddar cheese; toss all ingredients to combine them well.

In another bowl, whisk together the chicken stock, the half & half, the honey, and the eggs, and pour this custard-like mixture into the cornbread mixture, and using your hands, combine all of these ingredients together until well-incorporated (your cornbread will break up and the mixture will have a “pudding-like" consistency).

Pour the mixture into your prepared baking/casserole dish, and bake covered with foil for 45 minutes, then uncover, and bake for about 30 minutes longer, or until set and puffy, and golden brown on top; allow the casserole to rest for about 10 minutes before serving.