Recipe of the Month – Easy Cream Corn Casserole

Serves 4-6

A couple of months ago I was at a holiday party with my wife and her friends. At the party the host family was cooking a couple of different things for the meal and one of those was cream corn casserole. I have not had it in years and let me tell you, I am not sure why that is. Cream Corn Casserole, in my personal opinion, is delicious and it is a recipe that is on my list to perfect. To be honest, this was my first attempt and it turned out a little rich for me, but you know, it is a rich dish. I am going to be spending some time working and designing this dish in the future and you should expect to see it one more time. Maybe this year or maybe sometime in the not so distant future (i.e. next couple of years).

What I do want to do, is actually make it from fresh corn. Both the “cream corn” and the “regular corn.” This time, it is canned corn, which is not something I traditionally promote, but will have to do. I have listed the recipe as is and augmented slightly (in parentheses) from what I did to reduce the richness just a bit. You have the power to go either way. It is delicious, so definitely enjoy it! Again, this version does not have a lot of local ingredients, besides the eggs and potentially butter, but in the future it will. So get what you can from the Riverside Arts Market. Until next time!

Ingredients:

• ½ cup or 1 stick Unsalted Butter (reduce to ⅓ of a cup)

• ¼ cup Sugar (3 Tablespoons Sugar)

• 2 Eggs

• ¼ cup AP Flour

• 1 cup Whole Milk (can be 2% or skim)

• 1 can or 15.25oz Sweet Corn

• 1 can or 14.75oz Cream Corn

• ½ t Salt (needs more maybe 1 ½ t)

• ½ t B Pepper (needs more maybe 1 ½ t)

**Disclaimer: Recipes for cooking do not have to be exact in quantity or ingredient. If you have a different oil, type of salt, or any other ingredient, please use what you have. Enjoy!

Instructions:

Step 1: Preheat the oven to 350 degrees. Ensure butter is at room temperature. In a large bowl (by hand or in a mixer), cream the butter, sugar, and eggs together.

Step 2: Add the flour in and continue mixing until everything is combined well.

Step 3: Then add the milk, both cans of corn and season with salt and pepper and mix one final time until everything looks well mixed.

Step 4: Prepare an 8x8 pan.You should not need oil, since this recipe has quite a bit, but you can and can add parchment if you would like as well.

Step 5: Bake for approximately 1 hour and 15 minutes, turning half way through. Let cool for a few minutes before indulging. We left ours in the pan overnight and honestly, it is probably better to remove it from the pan and put it into another container if there are any leftovers.

Step 6: Enjoy!