This easy to prepare corn casserole is a great accompaniment to serve with BBQ chicken or pulled pork and makes a wonderful side dish to include in a buffet.

With this recipe it’s important to have all the ingredients organized and the pan prepared. You begin by cooking the cornmeal in the traditional manner on the cooktop for about 10 minutes but it needs a lot of stirring during that time. Then you add the remainder of the ingredients, transfer the mixture to the prepared baking dish and bake.

Ingredients

1 ½ - cups of water

1 ½ - cups whole milk

¾ - cup stone-ground cornmeal

2 - tablespoons unsalted butter

2 - large eggs

½ - teaspoon baking powder

2 - green onions

1 ½ - cups corn kernels

3 - tablespoons Parmesan cheese

Preparation

Preheat the oven to Convection Bake or Convection Roast 375 degrees.

Grease a shallow 1 ½ quart casserole dish.

Combine the water with ½ teaspoon of salt and ½ of the milk in a large heavy saucepan and bring to a boil.

Reduce the heat to medium-low and pour in the corn-meal in a steady stream, whisking all the time.

Reduce the heat to a low simmer and cook for 10 minutes, stirring frequently until the mixture is very thick and pasty.

Remove from the heat and whisk in the butter, add the remaining milk in a steady stream whisking all the time, then add the eggs one at a time and finally the baking powder.

Stir in the onions, corn & Parmesan and a little cracked pepper.

Bake for 45 minutes or until a tester comes out clean.