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Cheesy Corn Squares Recipe

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My family loves corn, and I love to come up with new ways to fix it. I created this recipe a couple of years ago. It's great with soups, stews and chili.—Peggy Paul, Florence, South Carolina

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Cheesy Corn Squares Recipe

Prep: 15 min. Bake: 30 min.

Yield: 60 Servings

15 30 45

Ingredients

1-1/4 cups all-purpose flour
2 tablespoons minced fresh parsley
1 teaspoon baking soda
1 teaspoon seasoned salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
4 eggs, beaten
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup ricotta cheese
1/3 cup finely chopped onion
1/4 cup grated Parmesan cheese
1/4 cup vegetable oil
2 cups (8 ounces) shredded mozzarella cheese, divided
1 teaspoon paprika

Directions

In a large bowl, combine the first seven ingredients. Stir in eggs, corn, ricotta, onion, Parmesan, oil and 1-1/2 cups of mozzarella; mix well. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with paprika and remaining mozzarella. Bake, uncovered, at 350° for 30-35 minutes or until golden brown. Cut into small squares. Yield: 5 dozen.

Nutritional Facts 1 serving (1 square) equals 46 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 95 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.

Originally published as Cheesy Corn Squares in Taste of Home February/March 2000, p54

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