This summer, I’ve been craving the food of the South. I’ve been looking for comfort foods, full of summer vegetables and love. I had some leftover sauteed corn from a bbq I went to last weekend, and decided to use it to make a corn casserole. You can’t get much more comforting than this.

It is so good, I’ve been eating it for lunch most every day this week. It is slightly sweet, cheesy, and just bursting with flavor from the fresh summer corn. This is a great staple dish for dinner parties, potlucks, or bbqs that will take you through the fall. I’ve made this at Easter, in the summer, and at Thanksgiving.

When I asked my mom for this recipe, she replied with this addendum attached: “I have used fresh corn and a bit of cream; I’ve used multiple peppers; or different cheeses. But the one below is tried and true.”

And trust me. It is.

When I made it this last time, much like my mom I shook things up. Like I said, I had some leftover corn that I had cooked with butter and peppers. So instead of the two cans of corn in the recipe, I used two cups of fresh corn.

I also used sharp cheddar on top, since that is what I had in the house, and panko instead of breadcrumbs, but other than that, the rest was on target. Find your own variations, but the corn, cheese, chilies and Bisquick combo is a winner. Fast and easy to assemble. Delicious.

Naomi Hatley’s Corn Casserole

1 small can drained niblett corn (can use mexicorn if you like)

1 large can creamed corn

1 can chopped green chilies

1 cup Bisquick

1 beaten egg

1 stick melted butter

½ cup milk

Sliced Monterrey Jack cheese  (with or without peppers)

Browned bread crumbs (use real bread)

Melt butter reserving about 1/3 to brown bread crumbs in. Mix all together except cheese, breadcrumbs and reserved butter.

Put in buttered baking dish. Brown breadcrumbs in butter in a skillet. Put cheese on top in the baking dish, then the bread crumbs. Bake at 350 for 1 hour.

Voila. Deliciousness. Happy summer.