Well, we can’t have harvest without the famous Corn Casserole. For years this was served at our annual July 4th party at the winery. I found the recipe in a Bon Appetite Magazine in 1979, and everyone loves it. It is high calorie, but you can try light sour cream and low fat cheese. ( I haven’t tried it). For harvest the crew needs the calories. FAMOUS CORN CASSEROLE
Preheat oven to 350 Serves 14-185 cups corn kernels. Best to use fresh, use canned drained if fresh not available
2 -1/2 sticks melted butter
5 eggs
Buzz in cuisinart in batches until almost pureed, then put in large bowl.
2-1/2 Cups sour cream
2-1/2 Cups diced Monterey Jack cheese
1-1/2 Cups cornmeal- I like a fine grind
2 – 4 oz cans diced mild chilis
1-4oz can jalapeno chilis. Drain well
1 T. + ½ tsp salt
2-1/2 Cups sour cream
2-1/2 Cups diced Monterey Jack cheese1-1/2 Cups cornmeal- I like a fine grind
2 – 4 oz cans diced mild chilis
1-4oz can jalapeno chilis. Drain well
1 T. + ½ tsp salt
Mix into large bowl with the corn mixture.
Butter a 10x16x 2 glass baking dish. Spread mixture into it.
Bake uncovered 60-70 minutes or until golden brown and set
We double this recipe for harvest and typically make 4 pans for the 4th of July. If you cut the recipe in half, check for doneness after 50 minutes of cooking. – Written by Grace Evenstad. Photos by Megan Jones.
Butter a 10x16x 2 glass baking dish. Spread mixture into it.
Bake uncovered 60-70 minutes or until golden brown and set
We double this recipe for harvest and typically make 4 pans for the 4th of July. If you cut the recipe in half, check for doneness after 50 minutes of cooking. – Written by Grace Evenstad. Photos by Megan Jones.
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