As each season draw to an end, I find myself buying inappropriately large amounts of the delicious seasonal produce I won’t get to enjoy until the following year. Last month, it was berries. Last week it was fresh, local corn. And while I’m still buried in corn, this casserole was a great way to use up at least a few ears.
It may not be detectable in the photo, but I included some chopped broccoli florets in with the corn. I left them out of the recipe because I felt they didn’t add much, and frankly, took away from the corniness of it all. That said, this is a pretty flexible recipe, so you may consider adding chopped green chiles, minced sundried tomatoes or a few diced scallions to the mix. However you dress it up, I think it will make a nice holiday side dish, among other things.
- 1½ c corn meal
- 1 c shredded soy cheese (I used Daiya cheddar)
- 2 T cornstarch
- 1 t paprika
- 1 t garlic powder
- 1½ c panko breadcrumbs (you may also use regular breadcrumbs)
- 2 c cooked corn kernels (I used fresh, but frozen is ok too)
- ½ c yellow onion, medium dice (about ½ an onion)
- 1 t salt
- 6 oz plain soy yogurt
- 1 c plain rice or soy milk
- ½ c tofutti cream cheese (or other non-dairy cream cheese)
- salt and pepper
- cooking spray
- Preheat oven to 375. Spray a 9 x 9 inch pan with cooking spray and set aside.
- In a large bowl, combine corn meal, soy cheese, cornstarch, paprika, garlic powder, half of the breadcrumbs (3/4 cup), corn kernels, onion and salt. Stir well. Mix in yogurt and milk until all ingredients are moistened. Transfer mixture to the pan.
- Top with remaining breadcrumbs, a generous pinch of salt and some freshly ground pepper. Place 8-10 teaspoonfuls of cream cheese evenly spaced on top of the casserole. Cover with foil and bake for about 40 minutes. Remove foil and cook for an additional 20 minutes.