The Extended Family Kef loves a good corn casserole. We have several versions, but this is maybe the best...depending on who you ask. This one is brought to you by ChampagneOnly Kef (mother of CafeKef, dear friend of MamaKef), who has been pioneering the gluten-free life since 1997.
Ingredients
- 1.5 c water
- 1/2 tsp salt
- 1.5 c milk
- 3/4 c stone-ground cornmeal
- 1.5 TBS butter
- 2 eggs
- 1/2 tsp baking powder
- 2 green onions, finely chopped
- 1/4 tsp black pepper
- 1.5 c corn kernels (canned, frozen, fresh...whatever)
- 3 TBS parmesan cheese, grated
Assembly
1. Preheat oven to 400F. Grease casserole dish (1.5 qt if you have it).
2. In large sauce pan, heat water, salt, and half of milk on high until it boils. Reduce heat to medium-low and whisk in the corn meal gradually. Cover and simmer until the mixture becomes thick and pasty-ish. Whisk frequently. This should take about 10 minutes.
3. Remove corn mixture from heat and whisk in butter until melted. Keep whisking and add remaining milk gradually. Whisk in eggs one at a time, and then the baking powder.
4. Stir in green onions, corn, Parmesan, and pepper until combined. Pour into the casserole dish and use a spatula to smooth top.
5. Bake 45-60 minutes, until golden and knife comes out clean.
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