California Corn Casserole

Kayelle's Note:

I've used this delectable recipe for years, and unlike many others it doesn't contain cornbread mix. It is always a huge hit, both as a Thanksgiving dish, but also a great side dish for a summer cookout. I hope you enjoy it, it's my first post here at the Recipe*zaar...I double this for Thanksgiving

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 2 (2 lb) cans creamed corn
• 3/4 cup yellow cornmeal
• 1/3 cup salad oil
• 2 large eggs, slightly beaten
• 1 (3 7/8 ounce) can of sliced black olives, drained
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 (4 ounce) can of diced ortega green chilies
• 2 cups of grated mild cheddar cheese, save 1/2 cup for the top

Directions:

1. Combine all in a deep uncovered casserole.
2. Bake at 350 till set, (45 minute or till set in the center) Don't over bake.

Reviews

[ThreeGoodCooks]

I brought this to our family Christmas dinner. Our guests from Panama thought this was wonderful! I ended up leaving the leftovers with them and promising to send the recipe. One thing I added was a small jar of diced pimento which gave it some good color for our holiday dinner.

[roadfollies]

I made this dish for a T'Day potluck, (it travels well) and it got rave reviews from everyone. I had to bake it a little longer than indicated before the center was set. As I was making it, I thought another variation might be to add a little cooked broccoli - I'll let you know if I try it next time.

[Aunt Yaya]

Kayelle...welcome! And WOW was your recipe a hit with the family and friends, although I had a hard time sharing it. Yummy!!! And I bet it would be good with ground beef added for a "casserole" dinner. Hope to see more great recipes from you! Happy cooking! Aunt Yaya