One of our favourite things about winter is sitting down together around the dinner table for a hot, home-cooked meal. It’s the time of year for big, comforting flavours and old family favourites. Think pot roast, meatloaf, grilled chicken or pork chops, and of course, no family dinner would be complete without a generous helping of your favourite sides.
If you’re looking for a side that goes with everything, from a weeknight dinner to a holiday meal, try this fully-loaded take on a classic Southern corn casserole. Packed with veggies, herbs, spices, and tasty corn kernels, this creamy bake is perfect as a side dish for Thanksgiving or Christmas, and can even stand alone as a vegetarian main course.
This simple, no-fuss recipe is prepared in the same pot from start to finish, and if you use a cast-iron skillet, it will stay warm for up to an hour, so you can make it a little early if you need to. It’s also super adaptable, so you can switch the herbs and veggies for your favourites or whatever you happen to have in the fridge, so long as you keep the quantities the same.
¼ cup, chopped
Corn, fresh or frozen,
1 ¼ cups
Move your oven rack to the lower middle position and preheat the oven to 350°F (180°C).
In a cast-iron skillet, melt the butter over a medium heat, then add the onion, bell pepper, sugar, sage, salt, sweet paprika, and cayenne pepper.
Cook for around 10 minutes, stirring throughout, until the onions become translucent and start to brown.
Add the corn and continue cooking for a further 8 to 10 minutes, until all of the liquid has evaporated, then add the cornmeal, stir and remove from the heat.
Whisk together the eggs, milk, and cream in a small bowl, then pour into the skillet and stir into the corn mixture.
Sprinkle the cheese over the top in an even layer.
Transfer the skillet to the oven and bake for around 20 minutes, until the mixture has just set.
Place the skillet under the broiler for 1 or 2 minutes until the top is lightly browned.
Serve alongside your favourite main dish, and enjoy.
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