~ My Rich and Creamy Baked Sweet Corn Casserole ~
It's Labor Day weekend -- the unofficial end of Summer. Here in Pennsylvania, it is also the unofficial end of our local sweet corn and tomato season (although it often goes on for a few more weeks). We've had a banner year for both, and, this past week, I've posted a few of my favorite ways to use fresh corn kernels after they have been removed from the cob: corn off the cob.
To learn ~ How to Shave Corn Off the Cob ~, make ~ Creamed Corn ~, & ~ Cheesy Creamed-Corn Dip ~, click on the Related Article links below.
Today, I'm making my corn casserole -- it uses both whole corn kernels and creamed corn, and, if there was ever a side-dish casserole you need in your repertoire, this is it. I best describe it as simply exquisite. To quote my son Jesse, "this casserole will change your life". If you have never tasted a properly prepared corn casserole, there is nothing ordinary about it. It's a scoop of steamy, creamy, crunchy, sweet, peppery ever-loving goodness. It's one of the best comfort foods known to sweet corn lovers. Once you try it, I know you'll be serving it year round at all sorts of outdoor gatherings, and, indoors for family dinners and celebrations. Year round? Yes.
You do not need fresh sweet corn to prepare it. Canned corn actually works very well. I'm using canned corn so you can see just how easy it is to prepare it that way too. To make it using fresh corn, substitute:
4 cups whole corn kernels (shaved from 6-8 ears of freshly-picked & blanched corn)
3 cups of my recipe for homemade creamed corn
Spring, Summer, Fall or Winter: It's corn-loving comfort food.
2 14 3/4-ounce cans cream-style corn
4 15 1/4-ounce cans whole-kernel corn, well-drained
4 jumbo eggs, beaten
2 cups heavy or whipping cream
1/4 cup Wondra Quick-Mixing Flour for Sauce and Gravy
2 tablespoons sugar
1/2 teaspoon sea salt
1 teaspoon white pepper
no-stick cooking spray
~ Step 1. Spray a 3-quart casserole dish with no-stick cooking spray.
In a large bowl, whisk the eggs with the cream, flour, sugar, salt and pepper. Using a large spatula, fold in the corn. Transfer the mixture to the prepared casserole dish.
Note: To this point, casserole can be prepped 6-8 hours in advance of baking.
~ Step 2. Bake, uncovered, on center rack of preheated 350 degree oven, about 1 hour. Casserole will be golden brown and puffed up throughout.
Remove from oven and allow to rest about 15 minutes prior to serving. Can be baked 1-2 days in advance and reheated in the microwave.
Place the casserole, in all its golden glory, on the table...
... scoop some onto your plate...
.... &, enjoy every last bite of Summer all year round:
My Rich and Creamy Baked Corn Casserole: Recipe yields 12-16 side servings.
Special Equipment List: whisk; large rubber spatula; 13" x 9" x 2"/3-quart casserole dish
Cook's Note: This recipe can easily be doubled (to make two) or cut in half. When cutting it in half, bake in an 8" x 8" x 2" square casserole or a 1 1/2-quart au gratin dish (as pictured here).
Extra Cook's Note: I like to serve this corn casserole with my recipe for ~ Bacon-y Baked Beans ~. You can find that recipe in categories 4, 10, 17, 19 & 20 too. Both casseroles are extremely quick and easy to prepare. Both caseroles bake in the same oven, at the same temperature, for about the same amount of time. How convenient is that. I call this a real "two for one" special!!!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2014)
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