Ruth's Mother's Corn Casserole
I ran across this recipe years ago and have made it for my Holiday dinners ever sense. Love it!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 cup sour cream
- 1/4 cup butter melted
- 1/2 cup cornmeal
- 2 tablespoon parsley
- 1 can cream-style corn
- 4 oz cheddar cheese about 1 cup
- 1/2 cup green or red pepper chopped
- 3/4 teaspoon salt i like seasonal salt
- Carbohydrate 23.4308200017285 g
- Cholesterol 176.522715406309 mg
- Fat 19.3448406503873 g
- Fiber 2.07074380861413 g
- Protein 10.3094752181014 g
- Saturated Fat 10.6684425355266 g
- Serving Size 1 1 Serving (159g)
- Sodium 372.887534524559 mg
- Sugar 21.3600761931144 g
- Trans Fat 1.81756609992973 g
- Calories 298 calories
Preheat oven to 350 Butter 8 (6oz) ramekins or custard cups or a 6-cup baking dish. In bowl lightly beat eggs. Stir in corn, sour cream, cheese, cornmeal, green or red pepper, butter, parsley, and salt. Divide mixture evenly among ramekins or transfer to baking dish. Bake 35-40 minutes for ramekins, 1hr for baking dish or until knife inserted near center comes out clean.
