Diane Lane
Veteran
I used Paula Deen's Corn Casserole recipe as the basis for a casserole last night. I used a can of creamed corn, and then, instead of a can or kernel corn, I substituted the Roasted Mexican Corn I made the other night, but added 2 cans, because I wanted it to be hearty. I used a 9" x 12" pan, because that's what I have, and also added some extra cornmeal, with a splash of half and half. I didn't have sour cream, so I substituted half onion dip (the sour cream kind, for potato chips), and half cottage cheese. I didn't have enough shredded cheese, so i just blended it into the mix, rather than topping the casserole with it later.
It came out delicious. Next time, I will add an egg, just because I love eggs, and will have more shredded cheese next time. I usually incorporate it into the mix, and then also top it just prior to finishing cooking it, so it's not quite as cheesy as i'd have liked., but it was delicious.
http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe.html
This is the base recipe I used to make the Mexican Oven Roasted Corn the other night, but, of course, I made some substitutions on this, as well.
http://mexican.food.com/recipe/authentic-mexican-roasted-corn-on-the-cob-206134
It came out delicious. Next time, I will add an egg, just because I love eggs, and will have more shredded cheese next time. I usually incorporate it into the mix, and then also top it just prior to finishing cooking it, so it's not quite as cheesy as i'd have liked., but it was delicious.
http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe.html
This is the base recipe I used to make the Mexican Oven Roasted Corn the other night, but, of course, I made some substitutions on this, as well.
http://mexican.food.com/recipe/authentic-mexican-roasted-corn-on-the-cob-206134