Shoepeg Corn Supreme Recipe

5 1 1
Shoepeg Corn Supreme Recipe
Shoepeg Corn Supreme Recipe photo by Taste of Home
Publisher Photo

Shoepeg Corn Supreme Recipe

Read Reviews
5 1 1
Publisher Photo
Dress up canned corn with green pepper, cream of celery soup and cheddar cheese for a deluxe side dish. With a butter-flavored cracker coating, this comfort food is sure to disappear in a hurry.—Linda Roberson, Collierville, Tennessee
Featured In: Southern Thanksgiving
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 25 min.

Ingredients

  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons olive oil
  • 3 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 teaspoon pepper
  • 1-1/2 cups crushed butter-flavored crackers
  • 3 tablespoons butter, melted

Directions

Preheat oven to 350°. In a large skillet, saute green pepper, onion and celery in oil until tender. Remove from heat; stir in corn, soup, sour cream, cheese and pepper. Transfer to a greased 11x7-in. baking dish.
Combine cracker crumbs and butter; sprinkle over the top. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 8 servings.
Originally published as Shoepeg Corn Supreme in Country Woman Christmas Annual 2010, p50

Nutritional Facts

1 each: 339 calories, 22g fat (10g saturated fat), 42mg cholesterol, 724mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 7g protein.

  • 1 small green pepper, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 2 tablespoons olive oil
  • 3 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 teaspoon pepper
  • 1-1/2 cups crushed butter-flavored crackers
  • 3 tablespoons butter, melted
  1. Preheat oven to 350°. In a large skillet, saute green pepper, onion and celery in oil until tender. Remove from heat; stir in corn, soup, sour cream, cheese and pepper. Transfer to a greased 11x7-in. baking dish.
  2. Combine cracker crumbs and butter; sprinkle over the top. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 8 servings.
Originally published as Shoepeg Corn Supreme in Country Woman Christmas Annual 2010, p50

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forShoepeg Corn Supreme

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
veggiemama User ID: 4640590 92151
Reviewed Jul. 9, 2012

"My husband and I liked this recipe a lot! I couldn't find shoepeg corn so I used white corn instead. Tasted wonderful!"

Loading Image