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Corn casserole

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Ingredients for 2 servings:

  • 700 ml milk
  • 200 g corn, ground
  • 1 tsp salt
  • 1 tsp sugar
  • 10 peppercorns, ground
  • 1 pinch of ground savory
  • 50 g desiccated coconut
  • 1 tbsp butter
  • Butter, for greasing
  • 2 slices of cheese (raclette)
  • 2 tsp cranberries, ad jar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, vegetarian

In two 1-liter lidded casseroles, add the corn, salt, sugar, ground peppercorns, bluebell seeds, and grated coconut to the cold milk and cook for 3 minutes, stirring. Add the butter and stir. Divide the mixture between two buttered, one-liter ovenproof bowls, top each with a slice of raclette cheese and 1 teaspoon of cranberries. Close the lid and bake in a cold oven at approximately 145°C (convection oven) for about 35-45 minutes; it should bubble. My own recipe.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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