cheesy corn casserole

Quick & Easy

Cheesy Corn Casserole

Drescription

This cheesy corn casserole is surprisingly light and fluffy, thanks to eggs and a whirl in the blender. The sweet corn batter and salty Cheddar cheese make this casserole pleasing to kids and adults alike.

Ingredients

1 ½ cups shredded sharp cheddar cheese, divided
¾ cup whole milk
2 large eggs
3 cups thawed frozen corn
¾ cup fine yellow cornmeal
¼ cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
½ teaspoon salt
chopped scallions for garnish

Directions

Preheat oven to 350 degrees F. Lightly coat a 9-by-13-inch baking dish with cooking spray; set aside. Combine 1 cup Cheddar, milk and eggs in a medium bowl. Combine corn, cornmeal, flour, sugar, baking powder and salt in a large bowl. Add the egg mixture to the corn mixture; stir until combined.
Transfer half of the mixture to a blender; process until mostly smooth, about 15 seconds. Return the blended mixture to the bowl and stir to combine.
Pour the batter into the prepared baking dish; sprinkle with the remaining 1/2 cup Cheddar. Bake until set and lightly browned, 30 to 35 minutes. Remove from oven and let stand for 10 minutes. Sprinkle with scallions, if desired, and serve.

Al's Bloody Marys

Al was my stepdad, who was a wonderful man and a great cook! One of his specialties was his Bloody Mary, and no matter how many pitchers he prepared for company, they always wanted more. My only modification has been to add a bit of horseradish. This is a great brunch beverage, but various friends always ask if I'll please make 'Al's Bloodys' when they come for dinner.