History and Origin of Corn Casserole
Corn casserole is a deeply rooted traditional dish in various regions of Latin America, especially in countries like Mexico, Colombia, and Venezuela. This dish is characterized by its corn base, an essential and culturally significant ingredient in the diet of these countries since pre-Columbian times.
In Mexico, corn casserole is usually prepared with variations that include ingredients like cheese or chili peppers, while in Colombia it is common to find it with sweet or savory touches. In Venezuela, it is also known by names such as "corn pie" or "corn cake." Although the name may vary, the essence of the dish lies in the combination of corn with dairy products and other ingredients that provide flavor and texture.
This dish is valued not only for its comforting flavor but also for its versatility, as it can be adapted to different tastes and occasions, from a family meal to special celebrations.
How to Prepare Corn Casserole II
Ingredients: Creamed Corn, Egg, Milk, Ritz Crackers, Butter.
Preparation steps:
Mix egg and milk.
Pour the mixture and mix with corn.
Incorporate crumbled crackers to absorb the moisture.
Cover the top of the casserole with cracker crumbs and place pieces of butter.
Bake for 1 hour at 375 degrees.
