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Flash Back Friday - Corn Cheese Bake


Corn season is here so I'm sharing my corn cheese bake again for Flash Back Friday. You can use all green or all red sweet peppers if that is what you have. To make it look more appealing I like to use both. This time I used hot sauce instead of crushed red pepper and increased the sweet peppers from 1/4 cup to 1/2 cup.
  • 2 cups corn, cooked and drained
  • 2/3 cup milk
  • 2 eggs, beaten
  • 1 cup cheese, shredded
  • 1/4 cup sweet green pepper, chopped fine
  • 1/4 cup sweet red pepper, chopped fine
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 drops hot sauce, (optional) you can add more or less desired.
  • 1/2 cup (approximately 12) crackers, crushed (crushed cornflakes is an option)
  • 2 tablespoons butter
  1. In a medium sized bowl whisk together corn, milk, eggs, cheese, sweet peppers, salt and pepper. Pour into a greased baking dish. (6 1/2" x 6 1/2" x 2")
  2. Add melted butter to crushed crackers and stir until crumbly.
  3. Sprinkle cracker crumbles on top of corn mixture.
  4. Bake in a 350º oven for 40 minutes.
  5. Serve hot as a side dish.
  6. Serves: 4 to 6

from the kitchen of
recipe file

10 comments:

  1. RosellaAugust 26, 2016 at 4:18 PM

    Betty that looks so delicious! I love side dishes like this that use in season veggies and lots of cheese - always good.

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    Replies
    1. BettyAugust 26, 2016 at 6:13 PM

      Can't go wrong with cheese added almost to any dish:)

      Delete
  2. The Mistress of the DarkAugust 26, 2016 at 6:00 PM

    That looks fabulous and I love your cornflower dish. My dad worked for Corning where those were made :)

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    Replies
    1. BettyAugust 26, 2016 at 6:10 PM

      I have a few dishes that we received as wedding gifts many years ago. Good old corning ware:)So you must have a number of these dishes.

      Delete
  3. ElaineAugust 26, 2016 at 6:13 PM

    I made this for supper tonight, and it was good!

    ReplyDelete
    Replies
    1. BettyAugust 26, 2016 at 6:36 PM

      Thank you Elaine for letting us know you enjoyed it. I will make it again soon..we like it that much:)

      Delete
  4. Jennifer | scoutcooks.comAugust 27, 2016 at 5:06 AM

    Thank you for this wonderful recipe. I just made it and my husband finished it not even leaving me some.. :(

    ReplyDelete
  5. BettyAugust 27, 2016 at 5:45 AM

    You know what that means? You will have to make it again! :) 😊

    ReplyDelete
  6. Helene ThiessenAugust 27, 2016 at 8:40 AM

    Your corn bake looks very yummy and so do those beans! Could you post which bean recipe you used, Please?

    ReplyDelete
    Replies
    1. BettyAugust 27, 2016 at 8:57 AM

      Helene, I'm sorry, I did not use a recipe for the beans so no measurements. I had raw kidney beans which I put in a slow cooker, added chunks of baked ham (which were leftovers from another meal), a few slices of cooked bacon chopped up, brown sugar, molasses, dry mustard, chili powder, cumin, salt and pepper. Cooked it on high for 6 hours. All I can say is they turned out fantastic..I'm happy when that happens:)

      Delete

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