Cheesy Pimento Corn Casserole

casserI made this recipe for Christmas dinner at my mother’s house. It is from page 116 of the 2013 Christmas with Southern Living Cookbook. It makes 8 servings.

 

 

Cheesy Pimento Corn Casserole

1 tablespoons butter
1/2 cup chopped onion
2 garlic cloves, minced
1 (8 ounce) block sharp white cheddar cheese, shredded
1 (14.5 ounce) can cream-style corn
2 (15.25 ounce) cans gold and white super sweet corn, drained
1 (8 ounce) container sour cream
1 (4 ounce) jar diced pimentos, drained
1/2 cup self-rising yellow corn meal mix
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large eggs, lightly beaten
1/2 cup French fried onions

Preheat oven to 350F. Melt butter in small skillet over medium heat; add chopped onion and garlic. Saute 3 minutes or until tender.

Stir together onion mixture, 1 1/2 cups shredded cheese, cream corn and next 7 ingredients in a large bowl. Pour into a lightly greased 11 x 7 inch baking dish. Sprinkle with french onions and remaining 1/2 cup cheese.

Bake at 350F for 50 minutes or until set. Let stand for 10 minutes before serving.

Per my calculations – Per serving: Calories:  431, Total Fat: 27g, Sat. Fat: 16.5g, Carb: 35g, Fiber 2.7g, Protein: 14.3g

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