Baked Corn Casserole
PREP TIME: 1 1/2 Hours

I was first intoroduced to Silver Queen corn by my good friend, Fred Miller. Fred lived on Lake Bruin in Tensas parish, Louisiana. Knowing that I loved boiled corn, he delivered a sack of his fresh-picked Silver Queen to my doorstep. I'll never forget his words, "John, now you'll find out what real corn tastes like!" Well, Fred was right. I'll always remember him for introducing me to the best corn in the world.


  • 1 (15-ounce) can cream-style corn, no salt added
  • 2 (15-ounce) cans whole kernel corn, drained and no salt added
  • 3/4 cup egg substitute
  • 1/2 cup low-fat Swiss cheese, grated
  • 1/4 cup corn meal
  • 1/4 cup red bell pepper, diced
  • 1/4 cup parsley, chopped
  • 1cup green onions, sliced
  • 1 tbsp lite margarine, melted
  • salt substitute
  • cayenne pepper
  • vegetable spray
  • 1/4 cup reduced-fat Parmesan cheese

Pre-heat oven to 325 degrees F. In a large mixing bowl, combine cream-style corn, whole corn and egg substitute. Using a wooden spoon, blend well to incorporate all ingredients. Add Swiss cheese and corn meal, mixing well after each addition. Fold in bell pepper, parsley, green onions and margarine. Season to taste using salt substitute and pepper. Pour contents into a 2-quart casserole dish coated with vegetable spray. Sprinkle with Parmesan cheese and bake, covered, 40-45 minutes. Remove cover and brown slightly

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