"Mexican" Corn Casserole

 This is from grandma's vegetable box and looks like it was clipped from a magazine. There's no evidence that Grandma E ever made this one, but she had a good eye; it's fantastic. I added the quotation marks around Mexican because there is nothing particularly Mexican about the dish. It creates a final product with a consistency of a savory custard or a spoonbread. The flavor is mildly sweet and deliciously corny. It is also absolutely loaded with fat, so this is less an everyday recipe and more a special event treat. 

Mexican Corn Casserole

• 1/4 cup flour
• 1/4 butter
• 1 1/2 cups milk (plant based works well)
• 1 1/2 cups fresh or frozen corn kernels
• 1 1/2 cups grated sharp cheddar cheese
• 1 1/2 cups soft bread crumbs
• 6 eggs, lightly beaten
• 1 red bell pepper chopped
• 1 Tbl sugar
• 1 tsp salt

Preheat oven to 325 degrees

Melt butter in a saucepan over medium heat. Whisk in flour and stir constantly. Whisk in the milk. Stir and cook over low heat until the mixture thickens.

Remove from heat and stir in remaining ingrediencts. Mix well and put in a lightly greased 2-quart casserole. Set the casserole in a larger pan, place both pans in oven, and pour boiling water to a depth of 1 inch in the larger pan.

Bake for 1 hour, or until a knife inserted halfway between the edge and the center of the casserole comes out clean.