Queen’S Favorite Corn Casserole

Around the Table Weekly Email

Get Around the Table in Your Inbox!


  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 3 eggs, beaten
  • 3 s corn kernels, cooked
  • 1 grated zucchini
  • 1/3 cornmeal
  • 1/3 chopped green olives
  • 1 (8 oz.) can whole tomatoes with liquid, chopped
  • 1 1/2 s grated, sharp Cheddar cheese
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon Dijon mustard
  • salt, to taste
  • pepper, to taste


Preheat oven to 350°. Heat butter in skillet until melted. Add chopped onion and saute over moderately low heat until translucent. Add red pepper; saute until soft. In mixing bowl, combine beaten eggs with sauteed vegetables and remaining ingredients. Mix thoroughly; pour into greased 13×9″ baking dish. Bake for 30 to 35 minutes or until knife inserted in center comes out clean.

Want to share a recipe?

We are always looking for more recipes to add to our site.

Submit Your Recipes

Recent Stories