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Hoosier Corn Casserole

 Hoosier Corn Casserole
This recipe combines the comforting tastes of my home state with my love of using garden-fresh herbs in my cooking. From Thanksgiving turkey to grilled pork chops in summer, any entree is enhanced with this savory side.—Joyce Manier, Beech Grove, Indiana
8 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 1 medium green pepper, chopped
  • 2 green onions, sliced
  • 1 tablespoon fresh minced chives
  • 2 teaspoons minced fresh rosemary
  • 1 tablespoon butter
  • 1 teaspoon canola oil
  • 2 tablespoons bacon bits
  • 3 eggs, lightly beaten
  • 1/2 cup sour cream
  • 1/2 cup half-and-half cream
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 cups frozen corn, thawed
  • 1-1/4 cups (5 ounces) shredded cheddar cheese, divided
  • 2 medium tomatoes, seeded and chopped

Directions

  • In a large skillet, saute the green pepper, onions, chives and
  • rosemary in butter and oil until tender. Add bacon bits; cook 1
  • minute longer. Set aside.
  • In a large bowl, combine the eggs, sour cream, cream, flour, salt and
  • peppers. Stir in the corn, 1 cup cheese and green pepper mixture

2 of 2

Hoosier Corn Casserole (continued)

Directions (continued)

  • until blended.
  • Pour into a greased 11-in. x 7-in. baking dish. Bake, uncovered, at
  • 350° for 25 minutes. Sprinkle with tomatoes and remaining
  • cheese. Bake 5-10 minutes longer or until cheese is melted and a
  • knife inserted near the center comes out clean. Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 261 calories, 14 g fat (8 g saturated fat), 121 mg cholesterol, 364 mg sodium, 24 g carbohydrate, 3 g fiber, 11 g protein.