How To Make Corn Casserole

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I can’t decide if this is a dessert or a side dish. It’s sweet, but savory. It’s actually pretty similar to the peach cobbler recipe, now that I look closer at the ingredients. My neighbor Vicky serves this along with the meal. I served it after. It’s pretty versatile.

Hmm … who says you can’t have sweet foods during the meal, anyway?

Ingredients


6 ears of corn (or 2 12-ounce cans of whole kernels)
1/2 cup butter
1/2 cup sugar
1 tablespoon flour
1/2 cup evaporated milk
2 eggs
1-1/2 teaspoons baking powder
cinnamon sugar (see below)

Directions

Before you start measuring out the other ingredients, you need to cut the corn off the cob.

Let it drain a bit before using it. There are some dishes that call for using the “milk” that leaks out when you cut corn, but in this dish it just makes it soggy.

Put the whole stick of butter in a one- or two-quart casserole dish. Melt it in the microwave. While that’s melting, beat the two eggs together.

Once the butter is melted, add the sugar and flour and mix well.

If you can’t find your church key, use your regular can opener to cut slits into opposite sides of the evaporated milk can lid. Oh, and read the directions on there. Shake well before you cut the first slit. Then add to the dish.

Add the egg and baking power, and mix well.

Finally, add the corn.

If you forgot to mix one last time before adding the corn, as you can see I did, mix it really well. That’s not much baking powder, and it needs to be evenly incorporated.

Don’t obsess over getting every last kernel and sliver of corn from the bundt pan.

No, I said don’t obsess over … oh, never mind.

Mix one last time, then add cinnamon and sugar to the top.

My girls really like cinnamon toast. It’s just a piece of white bread, toasted, with butter, sugar and cinnamon. We were making it so often last winter that we pre-mixed the sugar and cinnamon and keep it ready-made in the cupboard. It’s about three parts granulated sugar to one part cinnamon.

Coat the top really well. In fact, go overboard. The more the better.

Bake at 350° for 40 minutes. It’s done when it’s jiggly, but not soupy, and the top starts to crack.

See the burned-on stuff on the inside of the dish? If I make this for guests, I’ll either wipe down the inside of the dish before baking, or mix everything in a separate bowl before pouring into the casserole.

Scoop it out carefully. This won’t hold together like a lasagna, but if you’re careful you can still get nice individual servings.

Works as a side dish …

… or as a dessert.

And that’s it.


This is what Vickie always brings to the ox roast. It was the only side dish there that my wife told me to get the recipe for.