Two-Corn Casserole
"This is nice "scratch" casserole, inspired by the great James Beard, and slightly modified by yours truly, which can be either offered as a side dish with supper or, served by itself for brunch. It also makes a nice covered dish to take to family reunions, etc. I especially like it because it incorporates no "can of soup" and, it's a particularly good way to get the kids to eat hominy. It also fits the "something different" bill!"
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 24 ounces frozen corn, whole kernel
- 45 ounces hominy, drained and rinsed, divided
- 1⁄2 teaspoon black pepper, freshly milled
- 1⁄2 teaspoon salt
- 12 tablespoons diced green chilies (divided)
- 12 tablespoons sour cream (divided)
- 1 1⁄2 cups monterey jack cheese (shredded, divided)
- 9 tablespoons butter (softened and divided)
- cooking spray
- 1 teaspoon dried chervil
directions
- Spray a tall-sided casserole dish with cooking spray. Layer in 1/3 of the hominy and then 1/3 of the corn. (NOTE: you can use canned corn -- just drain it but don't rinse it). Sprinkle on all the pepper and salt and then 4 tablespoons of the green chilies. Next, add 4 tablespoons of the sour creme and 1/2 of the shredded cheese. Finally, Dot this layer with 3 tablespoons of the butter.
- Make a second layer with 1/3 of the hominy, 1/3 of the corn, 4 tablespoons of the chilies, 4 tablespoons of sour creme and 3 tablespoons of the butter, (but no cheese or seasonings).
- Make a final layer of remaining hominy, corn, chilies, sour creme, cheese, and dotting the cheese on top with the remaining 3 tablespoons of butter. Garnish the top by sprinkling on the chervil.
- Bake the casserole, uncovered, in a pre-heated 350-degree F. oven for 40 minutes. Allow it to stand for just a few minutes prior to serving.
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Reviews
-
Bone Man, this is so good! I scaled this back for just the two of us, using only 1 can of hominy and 12 oz of frozen corn. I used one small 4 oz. can of the green chilies, and I also roasted a couple of jalapenos, seeded and chopped them. They added some smokey peppery flavor. I already had some chive butter made up so I used that instead of plain butter, and also added a few tablespoons of minced vidalia onion. I did not have any chervil so I substituted Smoked Chipotle Seasoning. This made a delightful casserole. I might try adding some cumin next time around, as I certainly will make this again. I served this along side your Mogambo Cornish Hens #147581 for an excellent meal to celebrate DH's birthday. We finished with a remarkably simple but so delicious Frosted Cherry-Cranberry Pie #179018 that will also be a repeat in our home. Thanks for your recipes, Bone Man...I certainly will be checking more of them out.
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
