Cornbread Roasted Corn Casserole Tuesday, May 25, 2010
3 to 4 cups roasted corn, cut from the cob (3 or 4 ears)
1 6 oz pkg Martha White Mexican Corn Bread Mix
2 eggs, beaten
11/2 cups milk
½ cup panko bread crumbs
2 TBSP butter, melted
Roast the corn by placing in a 350 deg oven in the shuck and roasting for 30 minutes. Remove from oven, remove shucks and cut from the cob when it is sufficiently cool. Mix together corn, corn bread mix, eggs, and milk and turn into a round 1 ½ to 2 quart casserole dish. Toss panko crumbs with melted butter and scatter evenly over top of casserole. Bake in a preheated 350 deg oven about 30 minutes or until bubbly and brown on top. This is good hot, warm, or cold.