Corn Casserole
A fabulous vegetarian fall dish
Servings: 4
Calories: 605kcal
Ingredients
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 8 oz creamed corn
- 2 ears corn
- 1/2 sweet potato shredded
- 4 oz cheddar shredded
- 2/3 stick butter melted
- 1 cup sour cream
- 1 tsp sea salt
Instructions
- Preheat the oven to 350°F.
- Grease a baking dish or casserole measuring about 10 inches by 6 inches.
- Heat a grill pan over high heat. Brush the corn cobs with a little oil and grill for about 8 minutes, turning frequently, until blackened in places. Slice the kernels off the corn.
- Mix all the ingredients together, except for half the cheddar cheese.
- Tip the mixture into the prepared baking dish and smooth the top. Bake for about 25 minutes, until golden brown.
- Sprinkle the rest of the cheese on top and return to the oven for about 2-3 minutes, until the cheese has melted and is slighty crusty in places.
- Serve in generous spoonfuls, straight from the hot baking dish. I like this with an avocado and tomato salad on the side.
Nutrition
Calories: 605kcal | Carbohydrates: 55.1g | Protein: 17.3g | Fat: 37.3g | Cholesterol: 97.1mg | Sodium: 857.1mg | Sugar: 6.3g