Corn casserole is an easy summer meal on its own. It’s a member of the israeli family of pashtidot (pashtida in singular) or kugels, that are always popular for hosting and weeknight dinner.
This one is heavy, moist and hard to stop eating. The best results are actually achieved when using frozen corn. It also makes the casserole a year-round favorite, and very easy to prepare.
Corn casserole
Course: Breakfast, mains, sidesCuisine: IsraeliDifficulty: Easy10
servings15
minutes50
minutes1
hour5
minutesCorn casserole is an easy summer meal on its own. It’s a member of the israeli family of pashtidot (pashtida in singular) or kugels, that are always popular for hosting and weeknight dinner.
This one is heavy, moist and hard to stop eating. The best results are actually achieved when using frozen corn. It also makes the casserole a year-round favorite, and very easy to prepare.
INGREDIENTS
2 lb. frozen corn kernels, thawed, divided
1½ lb. cottage cheese
6 eggs
1 cup all purpose flour
1 teaspoon baking powder
2 teaspoons kosher salt
1½ cups grated cheddar cheese (or any grated cheese)
DIRECTIONS
- Grease a 13″ x 9″ x 2″ pan. Preheat oven to 350 F degrees.
- Put 1½ lb. of the corn kernels in a food processor and mix briefly to to a coarse mixture.
- Add cottage cheese and eggs and mix to combine.
- Open the food processor cover and sprinkle flour, baking powder and salt all over the top, then close and mix again to combine. Add grated cheese and mix briefly just to combine.
- Remove bowl from food processor, add the rest ½ lb. corn kernels, and use a spatula to mix them in.
- Pour corn mixture into greased pan and bake for 50-60 minutes, until the center is stable but not too hard. Remove from oven and let stand for 10 minutes before serving.
- Casserole keeps in the fridge, covered, for up to 4 days.
