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Cheesy Corn Squares

 Cheesy Corn Squares
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
60 ServingsPrep: 15 min. Bake: 30 min.

Ingredients

  • 1-1/4 cups King Arthur Unbleached 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.

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Cheesy Corn Squares (continued)

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.