Ingredients
1 (15-ounce) can of corn, drained
1 large egg
½ cup (75g) cornmeal
4 tablespoons (56g) butter
2 green onions, chopped (white parts only)
½ cup (80g) onion, diced
1 bell pepper, diced (green, red, or a mix of both)
1 teaspoon (6g) salt, or to taste
½ teaspoon scotch bonnet pepper or cayenne pepper (optional)
½ to 1 (12-ounce) can evaporated milk, depending on desired texture
2 tablespoons fresh parsley, chopped
1 cup sharp cheddar cheese, grated (divided)
2 tablespoons sugar (optional)
White pepper, to taste
Instructions
Preheat and Prep: Preheat your oven to 350℉ (180℃). Grease a casserole dish and set aside.
Prepare Cornmeal Mixture: Drain the liquid from the canned corn into a bowl, then pour it into a measuring cup. If it doesn’t equal 1 cup, add water to reach the mark. Pour the liquid back into the bowl and mix in the egg and cornmeal until well combined. Set aside.
Cook Vegetables: In a saucepan, melt the butter over medium heat. Add the green onions, diced onion, bell pepper, salt, and scotch bonnet or cayenne pepper if using. Cook for 2-3 minutes, stirring occasionally, until the vegetables are tender.
Combine and Cook: Add the evaporated milk to the saucepan and bring it to a boil. Quickly stir in the cornmeal and egg mixture. Reduce the heat to low and cook, stirring frequently, for about 4 minutes.
Simmer: Add the drained corn to the saucepan and continue to simmer for another 5 minutes, or until the mixture begins to pull away from the sides of the pot.
Finish and Bake: Stir in ½ cup of grated cheddar cheese, fresh parsley, and sugar if desired. Mix well. Transfer the mixture to the greased casserole dish and top with the remaining cheese.
Bake: Bake for 30-40 minutes, or until the top is lightly browned and the cheese is bubbly. Let the casserole cool for a few minutes before serving to allow the cheese to set.
Tips & Notes
Stir Frequently: After adding the cornmeal, stir the mixture often to prevent it from sticking to the bottom of the pot and burning.
Grease the Dish: Greasing the casserole dish helps with easy slicing and serving.
Texture Check: The mixture is ready for baking when it thickens and easily pulls away from the sides of the pot.
Milk Amount: For a drier texture, use only half a can of milk. For a creamier consistency, use the full can as shown in the photos.
Optional Additions: Add cooked sausage, or prosciutto on top for extra protein and a savory garnish.