Holiday Corn Casserole
Updated: Nov 29, 2021
1 medium onion diced
6 cloves garlic diced
2 large carrots diced
2 small sweet peppers diced
2 or 4oz jar of pimentos
4 celery stalks diced
15 oz cream style corn (thawed out corn kernels blended in blender)
15oz frozen corn kernels (thawed out)
1/2 cup plant milk (I used oat milk)
1.5 cups of ground up cornmeal (I used polenta in the vitamix)
Salt and pepper to taste
Preheat oven to 350F. In a medium pot, sauté the onions and garlic with some water for 3-4 mins until tender. Add the carrots, peppers, pimentos, celery and cook for another 4-5 mins. Sprinkle in your salt and pepper too.
Add the creamed corn and stir for about 2-3 mins. Add the whole corn and plant milk into the pot. Add the cornmeal a little at a time and continuously whisk until it’s all combined. You want to make sure the mixture is hot and slightly bubbling when you do this step. Keep whisking until it's thick and pulling away from the sides. Dump the mixture into a few casserole dishes and bake for 30 minutes until firm in the middle.
Link to YouTube video right here: