How to Make Baked Corn Casserole
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 degrees F. Butter a 2-quart baking dish and dust it with cornmeal; set aside. In a 12-inch skillet over medium heat, heat the oil. Add the chopped onions and salt, and cook until softened about 8 to 10 minutes.
Remove the skillet from heat, add half of the milk, and set aside to cool off. Place the egg whites and remaining milk in a blender or food processor and blend for 3 minutes.
Add the corn and blend for about 10 to 15 seconds, just enough to break up the corn kernels, do not over-blend! Add the onion and corn mixture to a large bowl; stir until well combined.
Stir in both types of Cheese. Transfer the corn casserole batter to the prepared baking dish. Bake until golden brown, about 50 to 60 minutes, or a cake tester comes out clean.
Cool the Corn Casserole in the pan for 10 to 15 minutes, then cut it into squares and serve warm.
What pairs well with corn casserole?
Enjoy Corn Casserole as a side dish or accompaniment to many dishes, including:
- Chili and corn casserole pair well together.
- A square of corn casserole complements most steaming Tomato Soup or bean soup bowls.
- Barbecue Dishes.
- Braised Short Ribs.
- Sausages.
- Stew.
- Asado con Chorizo!
- Barbecue Dish.
- Beef Stew with Carrots and Sweet Potatoes.
Related Recipes:
- Authentic Chipa Guazu
- Corn Souffle Muffins
- Spoonbread
- Savory Cornbread with Cheese and anise seeds
- Sopa So’o “Beef Cornbread Casserole”
📖 Recipe
Easy Corn Casserole
Ingredients
- 1 large onion , chopped
- ¼ cup avocado oil, butter (melted), or canola oil
- 100 g low-fat ricotta cheese
- 200 g low-fat mozzarella, shredded
- 500 ml skimmed milk , room temperature
- 4 large egg whites , room temperature
- 1 teaspoon kosher salt (to taste)
- 1000 g Fresh corn , steamed fresh corn, canned corn, or thawed frozen corn
Instructions
- Preheat the oven to 350 degrees F. Generously butter a 2-quart baking dish and dust with cornmeal. Set aside.
- In a medium skillet over medium-high heat, melt the butter. Add the chopped onions and salt, cook until soft and transparent, about 5 to 10 minutes. Remove skillet from heat and set aside to cool off.
- Place the eggs, sugar, and milk in a blender or food processor and blend for 3 minutes. Add the corn and blend for about 30 seconds, just enough to break up the corn kernels, do not over-blend!
- In a large bowl, combine the corn mixture, cheeses, and cook onions until well combined. Transfer the batter to the prepared baking dish. Bake the Chipa Guazu until golden brown, about 50 to 60 minutes, or a cake tester comes out clean.
- Let the Corn Casserole cool in the pan for at least 15 minutes before cutting. Serve warm or at room temperature. Let it cool, then cut into square pieces. Healthy Corn Casserole can be kept at room temperature for up to 1 day or refrigerated for up to 5 days in an airtight container, or wrapped in plastic wrap once completely cooled. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
