Forking: Baked Corn Casserole

In this week's Forking column, Colin Redding illustrates the results of mixing dating with kids and America's favorite starch. Think you know some corny jokes? Watch out for this one. Yet cobs of the yellow stuff have more than humorous applications. Take this recipe for a baked corn casserole for...

By Jonathan McNamara

January 28, 2009

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In this week's Forking column, Colin Redding illustrates the results of mixing dating with kids and America's favorite starch. Think you know some corny jokes? Watch out for this one.

Yet cobs of the yellow stuff have more than humorous applications. Take this recipe for a baked corn casserole for example:

Ingredients:

- 1 tsp vegetable oil

- 1/2 cup chopped onion

- 1/4 cup butter, softened

- 1 - 8 ounce package of cream cheese, softened

- 1 (15 oz) can whole kernel corn, drained

- 1 (15 oz) can creamed corn

- 1 (4 oz) can chopped green chile peppers

- 1 tsp sugar

- salt and pepper to taste

- 1 (2.8 oz) package french-fried onions, divided

Directions:

In a small skillet, heat the oil over medium heat. Saute onion until translucent.

In a large bowl, combine butter and cream cheese. Stir in whole kernel corn, creamed corn, chile peppers, onion, sugar, and salt and pepper to taste.

Pour into a greased 8 x 8 baking dish. Bake in preheated 350 degree oven for 15 minutes.

Remove from oven and stir in half of the fried onions. Sprinkle remaining onions on top.

Bake 20 minutes more.

Serve and Enjoy!

- Recipe shared by April Barkulis

Jonathan McNamara

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