Cornmeal Casserole
Cornmeal casserole is a warm and comforting dish that serves as a versatile main course or a hearty side, with a creamy texture and sweet bursts of corn and veggies.
Servings: 6 servings
Calories: 250kcal
Ingredients
Vegetables
- 1 medium onion, diced
- 6 cloves garlic, diced
- 2 large carrots, diced
- 2 small sweet peppers, diced
- 2-4 oz jar of pimentos
- 4 stalks celery, diced
Main Ingredients
- 15 oz cream style corn
- 15 oz frozen corn kernels, thawed
- 1/2 cup plant milk (such as oat milk)
- 1.5 cups ground cornmeal (or polenta)
- Salt and pepper to taste
Instructions
Preparation and Cooking
- Preheat your oven to 350°F (175°C).
- In a medium pot, sauté the diced onions and garlic with a little water over medium heat for about 3-4 minutes until they become tender.
- Add the diced carrots, sweet peppers, and pimentos into the pot. Cook for another 4-5 minutes, stirring occasionally, until the vegetables are softened. Season with salt and pepper to taste.
- Stir in the creamed corn and let it cook for about 2-3 minutes.
- Incorporate the whole corn kernels and plant milk into the vegetable mixture.
- Gradually add the cornmeal while continuously whisking. Make sure this mixture is hot and slightly bubbling during this step. Whisk until it thickens and starts to pull away from the sides of the pot.
- Transfer the mixture into your prepared casserole dishes.
- Place in the oven and bake for 30 minutes, or until the center is firm.
Notes
Serve warm, garnished with fresh herbs like parsley or chives. Pairs wonderfully with a fresh salad or grilled vegetables. You can also customize it with added proteins or spices.