Corn Casserole III

8 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
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This creamy corn casserole with bell pepper, green onions, and pimiento makes a perfect side dish for any Southern meal. The combination of sweet creamed corn, savory vegetables, and just a hint of cayenne creates a comfort-food classic that’s rich without being heavy.

Ingredients

8 servings
  • 2 cups creamed corn
  • 1/4 cup bell pepper, chopped
  • 1/4 cup green onions, chopped
  • 1 tbsp flour
  • 4 eggs
  • 1 tbsp pimiento, chopped
  • Salt and pepper to taste
  • 1/2 tsp sugar

Step-by-Step Instructions

  1. Preheat oven to 325 degrees.
  2. Combine all ingredients except the eggs in a medium glass bowl.
  3. In a small glass bowl beat eggs and add to the medium bowl containing the other ingredients. Season to taste. I like to use both black pepper and cayenne.
  4. Bake in a greased baking dish for 1 hour at 325 degrees, until set and lightly golden on top.

Common Problems and Solutions

Q: Why is my corn casserole watery?

A: Make sure you're using creamed corn, not whole kernel corn in water. Also, don't skip the flour—it helps bind everything together. If it's still too wet, you can add another tablespoon of flour or bake it a bit longer.

Q: Can I tell when it's done?

A: The casserole should be set in the center (a knife inserted in the middle should come out mostly clean) and lightly golden on top. It will firm up a bit more as it cools.

Tips and Techniques

The cayenne pepper addition mentioned in the instructions is optional but adds a nice kick that complements the sweetness of the corn. Start with just a pinch if you’re serving kids or folks who don’t like heat.

Ingredient Substitutions

  • creamed corn: whole kernel corn blended with 1/4 cup heavy cream
  • pimiento: roasted red pepper, chopped
  • green onions: regular onion, finely minced

Equipment Needed

  • Medium glass mixing bowl
  • Small glass mixing bowl
  • Greased baking dish (8x8 or 9x9 works well)
  • Whisk or fork for beating eggs

Historical Context

Corn casseroles and corn puddings have been Southern comfort food staples since corn became a primary crop in the region. This creamy, custard-style version is particularly popular in Louisiana where the addition of bell pepper and green onions reflects the French Creole influence.