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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:60 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 60 servings

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

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.

Directions

  1. 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.
Originally published as Cheesy Corn Squares in Taste of Home February/March 2000, p54

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.

Reviews for Cheesy Corn Squares

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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MY REVIEW
Reviewed Aug. 7, 2013

"This recipe did not work out for us. I found it to be a bit under seasoned. I also found that the corn had a hard time sticking to the squares once they were cut. The texture was slightly crumbly. They practically fell apart as I was cutting them."

MY REVIEW
Reviewed Apr. 12, 2010

"Excellent recipe! I made this as a side dish to Mom's Beef Stew (in the same issue)."

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