Corn Souffle Casserole
Use this corn souffle recipe for a delicious corn casserole without jiffy. This corn souffle casserole uses a corn casserole from scratch recipe.
Servings 6
Calories 264kcal
Ingredients
- 2 15.25 oz cans whole kernel corn drained
- 4 tablespoons butter
- 1/2 cup white onion chopped
- 2 eggs
- 1 cup half and half
- 1/4 cup yellow cornmeal
- 1/2 cup ricotta cheese
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 oz cheddar cheese grated
Instructions
- Preheat oven to 375 degrees and spray a 3-quart baking dish with non-stick cooking spray
- Melt the butter in a large skillet over medium-high heat. Saute the corn and onion in the butter until the onion is translucent, remove and let cool
- Meanwhile mix the eggs, half and half in a large mixing bowl
- Blend in the cornmeal and ricotta cheese, add basil and salt and pepper.
- Fold in 2 oz of the grated cheese and the cooled corn mixture.
- Pour into the baking dish and bake for 40-45 minutes.
- Sprinkle the additional 1 oz of cheese on top 5 minutes prior to removing from the oven.
Nutrition
Calories: 264kcal | Carbohydrates: 9g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 115mg | Sodium: 598mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 1mg