Sunday, March 3, 2013
If it seems random that I would make corn casserole, it kind of is. I can't remember what inspired me to make this but it turned out all right! I enlisted my youngest brother to help mix everything together and pour into a baking dish. I think I would let it bake a little longer next time. My sister remarked that the consistency is similar to mashed potatoes. -____-" Her version of mashed potatoes includes cheese and corn kernels, so I guess I shouldn't be surprised.
2 whole eggs, whisked
1 cup sour cream
1 cup heavy whipping cream
2 Tbsp vegetable oil
1/2 cup butter, melted
2 cans 15 oz. sweet whole kernel corn, undrained
2/3 cup all-purpose flour
1/2 cup yellow corn meal
3 Tbsp sugar
1/4 tsp salt
1/4 tsp extra salt and pepper, to taste
1.Mix the wet ingredients and the dry ingredients in separate bowls, and then combine them. Add fresh cracked pepper and more salt to taste.
2. Pour into a greased baking dish. Top with small dabs of butter (about 2-3 Tbsp). [I neglected to add the dabs of butter on top, fyi.]
3. Bake at 350 degrees Fahrenheit for 50-55 minutes, or until golden brown and set in the middle. (Give it a shake - it shouldn't jiggle too much in the middle when it's ready.)