Corn & Sweet Red Pepper Casserole

My book club (or Salon as it has been christened by Lily), is comprised of a group of smart, successful and accomplished women. Two lawyers, a former Mayor, a judge, published author, former corporate executive and a former educator, this group produces intense conversations and debates. But, no matter what topic is up for discussion, there is always plenty of delicious food and wine.  We talk...we cook...we eat!

Our last meeting was to discuss the book Coming of Age in Mississippi, by Anne Moody 1968
The publisher describes the books as follows:

"Written without a trace of sentimentality or apology, this is an unforgettable personal story—the truth as a remarkable young woman named Anne Moody lived it. To read her book is to know what it is to have grown up black in Mississippi in the forties an fifties—and to have survived with pride and courage intact.

In this now classic autobiography, she details the sights, smells, and suffering of growing up in a racist society and candidly reveals the soul of a black girl who had the courage to challenge it. The result is a touchstone work: an accurate, authoritative portrait of black family life in the rural South and a moving account of a woman's indomitable heart."

The book provided lots of fodder for discussion and, since it was based in Mississippi, Lily (our host) decided on a classically Southern menu for the night. She assigned each of us a dish and gave me corn casserole. I confess that I had never heard of corn casserole (not a big item in California), so I did some research. Who knew? There are 2,580,000 results on Google alone! And they all are a version of the same recipe starting with the Jiffy brand corn muffin mix and additions of creamed corn, canned corn, sour cream, and butter. Some have eggs; some do not. With a bit of trepidation, I gave it a try.

To my relief and surprise, it was delicious! Light, airy, creamy and slightly sweet. I added fresh red bell pepper and green onions for color and crunch, but this is optional. I think I will try it with fresh corn this summer. The dish is super simple and packable, so it was perfect to take to book club. We had a classic Southern supper of fried chicken, mashed potatoes & gravy, green beans and biscuits with the casserole. But I think it would also be good with barbecue, or glazed ham or even with eggs for breakfast. If you grew up eating corn casserole, please tell me how you made yours in the comments section...if, like me, this is new to you...give it a try and let me know what you think. Happy summer everyone!

Corn & Sweet Red Pepper Casserole
(serves 8-10)

1 14.75-ounce can cream-style corn
1 15-ounce can whole kernel corn, drained

1 medium red bell pepper, chopped

4 green onions, white & green parts, chopped1 stick butter, melted
1 cup sour cream
3 eggs, lightly beaten
½ teaspoon salt

1 8.5 ounce package JIFFY Corn Muffin Mix

Preheat oven to 375 degrees. Grease a large casserole dish and set aside.

Combine all ingredients in large bowl until well mixed. Pour into prepared dish and bake for 40-50 minutes or until casserole is set in the middle.

Serve warm 

Summer means easy, breezy dishes made from fresh, just-picked produce and this week at Food Network's Summer Soiree we are celebrating Portable/picnic-ready (Anything you can easily pack and take with you). Do you have a favorite portable recipe? Share in the comments section and/or link to your blog if you have one. And be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 

Feed Me Phoebe: Baked Quinoa Cakes with Sweet Potatoes and Broccoli
Buckwheat Double Dark Chocolate Brownie Cookies: Buckwheat Double Dark Chocolate Brownie Cookies
Bacon and Soufflé: Classic Tomato and Garlic Bruschetta
Elephants and the Coconut Trees: Fruit Sandwich
Napa Farmhouse 1885: White & Dark Chocolate Dipped Strawberries
Red or Green: Corn & Sweet Red Pepper Casserole
Homemade Delish: Mini Tea Sandwiches
Taste with the Eyes: Rice Noodles with Miso Butter and Ramen-Style Toppings
Virtually Homemade: Virtually Homemade Gluten Free Blueberry Crumble Bars
Dishin & Dishes: Iron Skillet Upside Down Mulberry (or Blackberry or Raspberry) Cake
The Wimpy Vegetarian: Strawberries and Skinny Yogurt Cheesecake Dip
Healthy Eats: How to Pack a Healthy Picnic — Summer Soiree
The Mom 100: Creamy Corn and Potato Salad with Bacon

best,

diane
red or green? 

napa farmhouse 1885

California Girl in Taos

MoseyLove
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Cheesy Polenta with Spicy Leeks

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    This is the perfect dish to serve alongside stew, or beef bourguignon, or any saucy meat dish. It works with roast beef or chicken, chicken cacciatore, sauteed vegetables, ragu, grilled Italian sausage or even topped with a fried egg. Can you tell I think polenta is an incredibly versatile dish? 
    
    
    
    
    
    Today's recipe is cheesy and creamy, referred to as "soft" polenta. I made it with leeks sauteed in a chile-infused olive oil (see resources), vegetable stock, and Parmigiano-Reggiano cheese. The cooked cornmeal marries really well with the silky soft leeks, and the chile-infused olive oil adds a bit of heat and sweetness. A handful of freshly grated Parmigiano-Reggiano? Well, melty cheese makes everything perfect, correct? I serve this all year but springtime, when leeks are in season, is especially delicious. Enjoy!
    
    
    
    
    
    
    
    Cheesy Polenta with Spicy Leeks
    (serves 6)
  • chile-infused olive oil
    3 large leeks, sliced
    1/4 cup sherry wine vinegar
    2-3 cups vegetable stock
    2 cups water
    1 cup uncooked polenta 
    1/2 cup Parmigiano-Reggiano, grated
    sea salt
    freshly ground black pepper
    1/4 cup fresh Italian parsley, rough chop
    
    
    • Warm 3 tablespoons chile-infused olive oil in large stockpot. Stir in the leeks and one tablespoon each salt & pepper. Saute leeks over medium heat until translucent and beginning to caramelize. ( 8-10 minutes). Add vinegar, 2 cups stock and water and bring to a boil. Slowly stir in polenta and bring back to slow boil, stirring constantly. Reduce heat to medium-low and cook, frequently stirring, for 35 minutes. Add the additional stock, a 1/4 cup at a time, if polenta begins to dry out. The polenta should be thick with a puddinglike consistency.
    • Remove from heat and stir in 2 tablespoons chile oil and 1/3 cup cheese. Taste and adjust seasonings if desired. To serve, spoon into bowls and top with a drizzle of chile oil, a sprinkle of cheese and a pinch of parsley.
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        Springtime means the start of sensational side dishes made from fresh, just-picked produce and this week at Food Network we are celebrating Something Cheesy. Do you have a favorite cheese recipe? Share in the comments section and link to your blog if you have one. Be sure to check out the delicious sounding recipes from my blogger friends and Food Network. 
      • The Lemon Bowl: Spelt Salad with Apples, Cheddar and Scallions
        Jeanette's Healthy Living: Loaded Mashed Cauliflower Casserole with Bacon and Caramelized Onions {Low Carb}
        Creative Culinary: Cilantro Serrano Rice
        Virtually Homemade: Stove Top Mac and Cheese with Apples and Bacon
        Napa Farmhouse 1885: Mary Lane's Pasta With Pesto Tomato Sauce
        Red or Green: Cheesy Polenta with Spicy Leeks
        The Wimpy Vegetarian: Cheesy Beer Bread with Quinoa, Millet and Jalapeño Peppers
        Homemade Delish: Cheesy Zucchini and Summer Squash
        Daisy at Home: Bell Pepper Pizza
        Elephants and the Coconut Trees: Indian Cottage Cheese & Bell Pepper Quick Stir-Fry
        Weelicious: Cheesy Turkey Meatballs
        Swing Eats: Frico: Parmesan Cheese Crackers (gluten-free)
        The Mom 100: Leek, Mushroom and Goat Cheese Quiche
        FN Dish: 6 Ways to One-Up Side Dish Favorites with Cheese
      
      best,diane 
      red or green?
      California Girl in Taos
      napa farmhouse 1885
      MoseyLove
      
      
      
      Please follow us on Facebook
      
      
      I have started sharing my "California Girl in Taos" blog. Please check it out and let me know what you think.