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Thursday, May 12, 2016

Corn Casserole

I always love a good side dish to go with out main part of our meal. This simple corn casserole recipe is a great companion to any meal or perfect to take to any potluck dinner.

We just got done planting our second round of sweet corn this past week. Our first planting is coming up nicely. We plan to plant 2 or 3 more sweet corn plantings throughout the rest of the early summer to be able to harvest sweet corn continuously in the upcoming months.

We sell out sweet corn at our local farmers market and also include it in our CSA weekly basket shares. Then at some point in our sweet corn harvest I put up a good amount in the freezer to enjoy during the late fall and winter months.

Using sweet corn from the freezer is great for this recipe! You can also used canned corn. The recipe is super simple and a great way to enjoy sweet corn from the garden or to make it any time of the year.

Corn Casserole 
10 oz can corn, drained or about 1 1/2 cup frozen sweet corn, thawed
10 oz can cream-style corn
1 egg, beaten
1/3 cup milk
1 stick of butter, softened
8 oz box corn bread mix 

Pre-heat oven to 350 degrees. In a medium mixing bowl, add all the ingredients together and mix well. Pour mixture into a 2 quart casserole dish. Bake at 350 degrees for 45 to 50 minutes. Add shredded cheese on top if desired. 

Add a sprinkle of shredded cheddar or Parmesan cheese add in another flavor. Yummy!


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