With the colder weather upon us, Eco News Network focuses on Family Favorite Cold Weather Recipes that remind us of slower times and warm our hearts (and our stomachs). Adapted from some old favorites, we hope these new twists on classics will be just what you are looking for for pot luck suppers, Sunday dinners with friends, and cold nights by a warm fire. Here we feature Mom’s Corn Casserole.
Mom’s Corn Casserole
My mom made this for many family occasions and it was always a hit. Here we update the recipe to use organic ingredients rather than mom’s canned corn and the Velveeta she used to use. Hope you like it!Ingredients
- 4 cups of fresh off the cob or frozen organic corn
- 4 free-range large eggs
- 2 cups organic whole or 2% milk
- 6 slices (cubed) of organic french or light wheat bread (substitute organic gluten free bread if desired)
- 3 cups grated organic cheddar cheese (I like to mix sharp and other cheese but you don’t have to. Also good with some Gruyere mixed in as well)
- Cracked pepper to taste
- Salt if desired
- Preheat oven to 325 degrees
- Butter a 9 X 13 glass casserole dish (you could also grease with olive oil if you prefer) You can make this smaller or larger easily by adjusting the amount of ingredients and the length of cooking time.
- Wisk eggs and milk together
- Place 1/3 of bread cubes in pan and begin to layer with corn, cheese, and cracked pepper to taste
- Repeat for three layers ending with bread cubes and cheese on top
- Pour egg/milk mixture over and let sit for a short while (you can also get to this point and put it in the refrigerator overnight to bake the next day)
- Place in oven and bake for 1-2 hours depending on your oven. If taking cold uncooked casserole from refrigerator, place in oven while over is coming up to temperature.
Let sit for 10-15 minutes before serving.
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Photo credit: Wikimedia Commons