Cheese Contest Winner: The perfect dose of cheese, corn and just enough spice for a gentle kick to the palate make up the ingredients of Millie Kirchoff’s prizewinning recipe. A rich, cheesy casserole like this one can be a satisfying comfort food.
Millie Kirchoff | Nueces EC
3 tablespoons butter or margarine, room temperature
8 ounces cream cheese, softened
1 ½ cups herb-flavored cornbread stuffing or crumbled cornbread
3 tablespoons diced green onions, including tops
1 small jar (4 ounces) diced pimientos or ½ large red bell pepper, diced
1 fresh or pickled jalapeño, seeded and chopped
2 cans (15 ounces each) whole-kernel corn, undrained
1 can (14.5 ounces) cream-style corn
2 large eggs, slightly beaten
1 ½ cups shredded colby cheese
1 cup mozzarella, grated, divided
Salt and pepper, to taste
- Preheat oven to 350 degrees. Grease a 13-by-9-inch glass casserole pan; set aside.
- In a large bowl, gently stir together the softened butter or margarine, cream cheese, stuffing or cornbread, green onions, pimientos or red bell pepper, jalapeño, kernel and cream-style corn, and eggs. Add the colby cheese and most of the mozzarella; pour into casserole.
- Bake for 50 minutes, remove from oven and sprinkle with remaining mozzarella. Continue baking for an additional 10 minutes, or until browned.
Servings: 8. Serving size: 1 cup. Per serving: 437 calories, 16 g protein, 26.2 g fat, 32 g carbohydrates, 3.2 g dietary fiber, 664 mg sodium, 6 g sugars, 118 mg cholesterol