Things in Texas are big! That’s what we always hear isn’t it? The state is big, people live big, and they eat big!
This corn casserole is well named for Texas. It’s big in every way. The recipe makes a 9″ x 13″ casserole, but the flavor is fantastic.
I made this recently to take to a large gathering that included people of all ages from 2 year olds to folks in their eighties. Not one person had anything but compliments to say about it. A young boy came up to me and said, ” I really liked your cornbread. Could you give the recipe to my dad?” Wow, that made me feel so good! I know something about children who are picky eaters, so when a youngster likes a particular food that is somewhat out of their “comfort zone”, I know it’s a keeper.
There’s just a little bit of sweetness to this that the corn and corn bread contribute, but enough variety in flavors to make it really interesting. The recipe calls for Creole seasoning which I didn’t have, so I used Cajun seasoning instead, putting in only 1 teaspoon. The resulting spiciness was apparent, but not too much, for my taste and the children’s. You can adjust the spice/heat level to your liking, but do try this unique cornbread casserole. It’s great to bring to a pot-luck picnic, or as a side dish to a summer meal.
TEXAS CORN CASSEROLE
Yield: Make about 10 to 12 servings, or more if cut smaller
- 6 tablespoons butter, melted, plus more for greasing the pan
- 1 ( 14 1/2-ounce) can whole-kernel corn, drained
- 1 (14 1/2-ounce) can cream-style corn
- 1 (7-ounce) box corn bread mix
- 6 scallions, white and green parts, finely chopped
- 2 large eggs
- 1/2 green pepper, seeded and diced
- 1 1/2 teaspoons Creole seasoning, plus more to sprinkle on top
1. Preheat the oven to 400*F. Butter a 9 by 13-inch baking dish and set aside.
2. In a large bowl, combine all ingredients.
Transfer batter to prepared pan. Sprinkle top with Creole seasoning. Bake casserole until golden brown, about 40 minutes.
SOURCE: Country Living Magazine