Feta Corn Casserole
Feta Corn Casserole, made with canned corn and a hint of lemon and basil, takes only minutes to prepare, creating an easy side dish everyone loves.
- 2 15 ounce cans Canned Corn, drained
- 1/4 cup four
- 2 tablespoons corn meal
- 6 tablespoons butter melted
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 4 eggs
- 10 fresh basil leaves
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 4 ounces crumbled feta cheese
- 1/2 cup parmesan cheese grated
Preheat oven to 350 degrees F. Heavily grease 2 quart casserole dish with butter.
In a processor, pulse one of the drained cans of corn, flour, corn meal, butter, salt, milk, eggs, lemon zest and juice, and basil. Continue to pulse until the mixture is fairly mixed but not completely smooth.
In a large bowl, combine remaining can of drained Del Monte Canned Corn with feta cheese and mixture from food processor. Stir to combine and then add to buttered casserole dish. Top with parmesan.
Bake in preheated oven for 45 to 55 minutes or until the center is somewhat firm and the top turns golden brown. Serve warm.
Calories: 299kcal | Carbohydrates: 22g | Protein: 12g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 126mg | Sodium: 703mg | Potassium: 237mg | Fiber: 1g | Sugar: 3g | Vitamin A: 590IU | Vitamin C: 2mg | Calcium: 213mg | Iron: 1mg