Sweet Corn Casserole
This corn-studded casserole is a great side to serve with practically any Mexican-inspired main dish.
1/4 cup butter or margarine
2 tablespoons vegetable shortening
1/2 cup masa harina flour (Mexican corn masa mix)
2 cups frozen whole-kernel corn, partially thawed
3 tablespoons cold water
3 tablespoons ALBERS Yellow Corn Meal
1/4 cup granulated sugar
2 tablespoons NESTLÉ® CARNATION® Evaporated Milk
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon chili powder (optional)
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch pie plate.
- Place butter, vegetable shortening and flour in a food processor; cover. Process until creamy. Add water and corn; process until corn is coarsely chopped. Combine cornmeal, sugar, evaporated milk, baking powder and salt in a medium bowl. Stir in corn mixture until combined. Spread into prepared pie plate. Sprinkle with chili powder.
- Bake for 40 to 50 minutes or until firm and lightly browned around edge. Cool on wire rack for 15 minutes before serving. Scoop or cut into wedges to serve.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): 200 Calories from Fat: 90 Total Fat: 10 g Saturated Fat: 4.5 g Cholesterol: 15 mg Sodium: 135 mg Carbohydrates: 27 g Dietary Fiber: 2 g Sugars: 9 g Protein: 3 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.