Savory Corn Casserole

This year for Thanksgiving, I wanted to try something different. While we kept with some our traditional dishes, I chose to make a savory corn casserole instead of just plain corn. I wasn’t sure how it would turn out, but it worked out and the majority of us enjoyed it. There’s a secret ingredient in it…it’s not a huge favor but adds something that changes the flavor of the casserole. It would also made a great compliment to ham.

3 cups low-fat milk
2 Tbsp honey
1 vanilla bean
1 Tbsp butter
1 Tbsp canola oil
3 cups frozen corn, thawed
2 cups finely diced onion
1 1/2 tsp salt
1/4 tsp fresh ground pepper
3 large eggs
1/2 cup all-purpose flour
1/2 cup fine cornmeal

Preheat oven to 350 degrees. Spray a 3 quart baking dish with nonstick cooking spray and set aside.

In a medium saucepan, heat milk and honey over medium-low heat. Cut the vanilla bean in half lengthwise and scrap the seeds with the tip of a knife. Add the seeds and the pot to the milk. As soon as the milk begins to bubble, turn off the heat and let the vanilla steep for 10 minutes. Remove the pod and discard.

While the milk is steeping, heat the butter and oil in a large skillet over medium-high hea. Add the corn, onion and salt and pepper. Cook the mixture until the onion is translucent, approximately 5-7 minutes. Remove from the heat. Carefully pour the vanilla milk into the vegetables. Whisk together until well blended.

In a large bowl, whisk the eggs. Sprinkle the flour and cornmeal over the eggs and whisk to combine. Add 2 tablespoons of the corn-milk mixture into the egg mixture. Whisk the remaining corn-milk mixture into egg mixture until combined. Pour the mixture into the prepared baking dish.

Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean and the top is golden brown. Let stand 10 minutes before serving.

Source: Eating Well Magazine

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