Ingredients

The following ingredients have 4 Servings
  • 1 can Canned Corn (15 ounce)
  • 1 Large egg
  • ½ cup corn meal
  • 4 tablespoons butter
  • 2 green onions white parts only (chopped)
  • ½ cup diced onion
  • 1 bell pepper (green or red diced)
  • 1 teaspoon or more salt
  • ½ teaspoon scotch bonnet pepper or cayenne pepper
  • ½- 1 canned evaporated milk (depending on texture)
  • 2 Tablespoons parsley
  • 1 cup sharp cheddar cheese divided
  • 2- tablespoon sugar (optional)
  • White pepper to taste

Instruction

  • Preheat oven to 350 degrees F. Grease casserole bowl and set aside
  • Strain out water from the corn, into a bowl . Pour the liquid into 1 cup , if it does not fill add enough water to fill it.
  • Return the water into the bowl, followed by egg and corn meal. Mix thoroughly. Set aside.
  • Melt butter to a sauce pan, then add green onion, bell pepper, onion, salt and pepper then stir for about 2-3 minutes or until tender.
  • Then add the milk, bring to a boil and quickly add the cornmeal and egg mixture.
  • Reduce heat to low and cook for about 4 minutes stirring frequently to prevent any burns
  • After about 4 minutes add corn and continue cooking for another 5 minutes until the mixtures comes easily from the sides of the pot.
  • Add ½ cup cheese, parsley and sugar, mix well .
  • Transfer corn mixture into prepared casserole, top with remaining cheese and bake until top is lightly brown about 30-40 minutes and the cheese is bubbly .
  • Let it cool before serving