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I think labeling this as “Southwestern” corn casserole would be more accurate, but what’s in a name? Corn casserole by any other name is still delicious. And this is an excellent corn casserole.
The two magic ingredients are cheese and chilies. Wooo-doggies, do they make this yummy! It’s very simple to make – 1 pan and 1 bowl if you use a glass mixing bowl and melt the butter in it – so is a great recipe for younger cooks to do. I am a big believer in teaching your children life skills early and often so this one goes to the top of my list for recommendations to other parents who also want to do that.
Bias alert – I love corn casserole and we have it at every holiday meal – it is my youngest son’s favorite side dish. As the cook, it’s more accurate to say I have a love-hate relationship with it because it may taste devine but it is a pain to get fully cooked through with consistent texture. The recipe I use for holidays has a lot of wet ingredients and the middle is a challenge to cook in a large pan to feed the 12-20 people we used to have on a regular basis for Thanksgiving. I finally have gave up trying to do it in 1 pan and split it between smaller baking dishes so I could serve it as a side dish during the meal instead of as a follow-up course halfway through dinner.
Update – link to the similar but different Spoonbread recipe from book 1
Totally agree, and added a link to the entry from the first book.
No such thing as a bad corn casserole! Her other one is also amazing.