Recipe Box, Boozy Corn Bake, and a Bonus Quesadilla
Is there anything better than fresh corn in the summer time? It’s perfect simply roasted or grilled, but here’s another way to serve it~
This is a great casserole that can be prepared ahead of time for ease of serving and it makes a unique summer side dish that will always be welcome
The thing that makes this dish sing is the added sweetness from the maple syrup or honey, and the tangy zest of bourbon
**Bourbon is a great choice to pair with corn because distilled bourbon is made from at least 51% corn {source}
If you don’t want to use bourbon you can substitute 1/4 cup milk or water with 1/2 tsp vanilla extract and 1/2 tsp almond extract
I used a mix of white and yellow corn, 1 ear yields about 1/2 cup kernels
The dish gets texture from corn meal, creaminess from eggs, butter, cheese, cream cheese and milk
Maple Bourbon Corn Gratin
Ingredients
- 4 cups fresh corn kernels, cooked
- 4 oz cream cheese, softened, regular or low fat
- 1 cup milk, whole or low fat
- 1 cup cornmeal
- 1/4 cup bourbon
- 2 large eggs
- 4 Tbsp butter, melted
- 1/4 cup real maple syrup
- 4 oz sharp cheddar cheese, grated
- salt and pepper
Instructions
- Put cream cheese, cornmeal, salt and pepper in a large bowl and stir to combine
- Stir in corn
- Beat eggs and combine with milk, butter, bourbon*, and maple syrup
- Add egg mixture to corn mixture and stir in cheese
- Turn out into a greased shallow casserole dish {can be refrigerated at this point for baking later if desired}
- Bake at 350 degrees for 45 minutes or until set and golden
Notes
Enjoy!
If you have some Boozy Corn Bake left over, turn it into a completely different meal by using it as a filling for quesadillas
Saute flour tortillas in a touch of olive oil until golden brown. Spread the corn casserole on one tortilla and top with cooked taco meat and cheese. Warm in a skillet or oven to heat and melt cheese. Top with fresh lettuce and another browned tortilla
Cut into halves or quarters to serve
You can use shredded pork or chicken instead of taco meat
or keep it veggie with refried beans or black beans. Just remember to add cheese or sour cream to help “glue” everything together
Another dinner is ready!
This recipe was part of the recent Weekend Getaway
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I will be joining the fabulous parties and blogs on my side bar and
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Sounds like a nice corn casserole Jenna! I hope the corn looks good at the market this weekend, might need to get me some:@)
Oh Jenna – I can’t wait to make this for a special occasion. I don’t make corn that often, though we love it, and I especially love corn casseroles. Love how it is kicked up with bourbon! 🙂
Thanks Jodi! The only part that takes a little time is cutting the corn off the cob so cheat and use frozen corn and you can make this in minutes~no special occasion needed 🙂 >
Sounds delicious Jenna, bourbon makes everything better 🙂 I love the idea of enjoying some in a quesadilla for a little variety!
All of my family loves corn and I love recipes I can make ahead. This looks delish Jenna!
Excellent, Jenna! I love how you used the leftovers too.
Oh my does this ever sound delicious! I’ve pinned it! 🙂
Thanks for joining Cooking and Crafting with J & J!
Wow Jenna, this looks and sounds so yummy! Thanks for joining and sharing these recipes at our Cooking and Crafting with J & J party! Have a nice day and week! We hope to see you again.
Julie xo
Thanks for the party fun Julie! >
UMMM, this sounds delicious…love corn
Thanks BJ! >
The boozy corn casserole looks good. I need to do something different…we’ve had fresh corn on the cob for several meals now. And a little booze never hurt anyone, right?
Judy
Definitely! >
What an interesting idea to use bourbon in your corn casserole! I bet that is delicious!