Tuesday - April 27, 2010

Sneaky Bastige

I made Rodger’s “Schlongg’s Famous Corn Casserole” last night, and it’s pretty good. I was expecting a more intense corn flavor, but this was actually nicely balanced. I used a tablespoon more than 1/4 cup of sugar, and it was plenty sweet enough. Be warned, the dish is a sneaky little bastige. It doesn’t taste like all that, and it doesn’t rise up too much in the baking dish so it doesn’t look like all that much either. But it’s solid, like rocks. 2 or 3 pieces with a normal size dinner and you will be groaning.

And add a half teaspoon of salt if you make it with no-salt corn. Just don’t let the government see you doing that.

* 15 0z can drained whole corn
* 15 0z can cream style corn
* 1 box Jiffy corn muffin mix
* ¼ or (sweeter) ½ cup sugar
* 2 eggs well beaten
* 1 stick melted margarine ( I used unsalted butter )
* 1 cup sour cream

Heat oven to 350°
Mix together all ingredients in a bowl.  Pour into well greased 9x13 baking dish and bake for 45-60 minutes, or until center is firm.

Mine cooked for 55 minutes and I think it could have gone a little longer. But it came out pretty well.

Interestingly, his recipe calls for the one pound cans of corn, while the otherwise identical recipe at cooks.com calls for the half pound cans of corn. On the third hand, they list his recipe as well. So who knows which one is right? But Rodger’s version will really fill you up, 10 minutes after you’re done eating it. So be careful.

UPDATE: McGoo gave this recipe a try as well, and liked the results, but his came out a tad gooey in the middle just like mine did. I think the best approach would be using 12 ounces of each corn. I’m tempted to add a little baking soda myself. And I’m really tempted to try it again with some jalapeno chunks in there as well. Just enough to add a tiny bit of zip.

Posted by Drew458     on 04/27/2010 at 03:33 PM   
Filed Under: • Fine-Dining •  
• Comments (6) • Trackbacks(0)  Permalink •  

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