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This one was absolutely inspired by the corn casserole at Smokin’ Hot and Saucy BBQ joint in Newcastle. They make a very nice corn casserole down there. It kinda reminds me of a wet cornbread licked with a little chilli warmth and happiness and possibly a mother’s smile, so that is what I set out to achieve. Yup. This is basically everything I could ever wish for from a relatively blind attempt at a corn casserole, sans the mother’s smile.

Sorry. I’m babbling now. I am really, truly babbling right now.

Carry on.

I can honestly say the corn casserole is heaps better than my brain trying to type meaningful words.


(serves a few hungry hillbillies at a barbecue soiree)

½ onion, diced
2 cloves garlic, chopped
400 g corn kernels, fresh or frozen
400 g tin creamed corn
1 cup shredded cheese – whatever works for you
2 ancho chillies, rehydrated, stalk removed and then chopped. Fresh jalapeno chillies, charred over a flame and then chopped (remove seeds if you’re a baby) also work really well here.
250 ml sour cream (coconut cream works really well with the corn in here too)
¾ cup polenta
½ teaspoon salt

Sautee onion and garlic with a little oil.
Mix all ingredients to combine.
Pour into a baking dish.
Cook at 150 C for 40 minutes or until just cooked.
Rest for 5 or 10 minutes so it doesn’t scald the skin from the roof of your mouth.
Now enjoy the corny goodness… I’m sure there should’ve been a joke there but… well… there’s not, is there?

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