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LOCATION: Recipes >> Corn Casserole Recipes >> Corn 16

Print this Recipe    Corn 16

COLORFUL CORN CASSEROLE
Serves: 4-6 as main dish

2 Tbsp. butter
1 medium onion, chopped
1 medium sweet red or green pepper, chopped
3 eggs, beaten
3 cups cooked fresh or (thawed) frozen corn kernels
1 cup grated zucchini
1/3 cup cornmeal
1/3 cup chopped green olives
8-ounce (225g) can whole tomatoes with liquid, chopped
1 1/2 cups grated sharp cheddar cheese
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric, optional
1/2 teaspoon Dijon mustard
salt and freshly ground pepper to taste

Preheat oven to 350 F. Heat butter in a skillet until it foams.
Add the onion and saute over moderately low heat until it is
translucent. Add the red or green pepper and saute until both are
lightly browned.

In a mixing bowl, combine the beaten eggs with the sauteed vegetables
and the remaining ingredients. Mix thoroughly and pour into an
oiled, large shallow baking dish. Bake for 30 to 35 minutes, or
until knife comes out clean.

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