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Mexicali Corn Casserole Recipe

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This recipe for Mexicali Corn Casserole is from The Solid Rock Family Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can corn with red and green peppers, drained

1 can corn, cream-style

4 large eggs -- room temp.

1/2 cup all-purpose flour

1 tablespoon granulated sugar

1 and 1/2 cups jalapeno cheese, shredded

1/2 cup heavy cream

1/2 cup scallions, chopped

1 clove garlic, minced

1 teaspoon hot pepper sauce-or to taste
Directions:
Directions:
Position a rack in the center of the oven, and preheat to 375 degrees. Lightly butter a 2-quart round casserole.
In a medium saucepan, bring both corns to a simmer over medium heat. Transfer to a medium mixing bowl.
Whisk the eggs, one at a time, into the corn, beating well after each addition. Whisk in the flour and sugar. Then whisk in 1 cup of the cheese, and the cream, scallions, garlic, and hot pepper sauce. Spread evenly in the prepared casserole.
Bake until the top is lightly browned and the casserole is set in the center (a toothpick will not necessarily come out clean), about 50 minutes. Sprinkle the top with the remaining 1/2 cup of cheese, and bake until the cheese is melted, another 5 minutes. Remove from the oven and let stand 5 minutes before serving.
Personal Notes:
Personal Notes:
This can be made with cheddar and black pepper instead of the Pepper cheese and hot sauce.

 

 

 

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