With all the dreary weather we have been having in Pennsylvania this week, I was feeling hungry for some comfort food. I had leftover corn on the cob and turned it into Corn Casserole. One of my favorite ways to cook is to find leftovers I may have in the refrigerator and repurpose them into something else.
Not only do we not waste food that way, but I fool my family into eating the leftovers they say they despise. Hee hee.
When I purchased the cobs of corn in late April, I knew it was not the peak season in Pennsylvania for them. But I saw them and HAD TO HAVE THEM. How bad could off-season corn be anyway? Well turns out about 50% of the corn I had was mediocre for flavor. The other 50% had no flavor whatsoever. I had about 5 ears of corn left and decided to decob them and use them for the Corn Casserole. I’m so glad I did as the fresh corn added just the right amount of sweetness to the casserole! Now don’t get me wrong, I have made this recipe with canned corn and it came out great! But if you do end up with extra corn on the cob sometimes, use it in this recipe and you can’t go wrong.
- 1 can corn (drained)
- 1 can creamed corn
- 2 eggs
- 3 T flour
- 1/2 cup milk
- 2 T butter
- Preheat oven to 350 degrees F. Grease a 2 qt casserole dish or a 9 x 9 baking dish.
- Beat eggs and add sugar and flour and mix until well incorporated.
- Add the corn and milk and blend together.
- Pour into baking dish.
- Cut the butter in small pieces and dot the top of the casserole with it.
- Add salt and pepper to your liking.
- Bake for 75 minutes. Allow to cool for 5 minutes before eating.
The only downside to this recipe is it takes longer than an hour to bake. But it is super simple to make and I didn’t need to run to the grocery store for special ingredients.
If you’d like more recipes like this, please leave me a comment!