This summer the corn crop was abundant. Because of that, I ended up having a fair amount of leftover fresh steamed corn kernels in my freezer. So, I needed a recipe that uses a lot of corn and this one sounded appealing. I made it several times this past month and since we like it so much, I wanted to share this recipe with you!
Preheat oven to 350 degrees F. Place the butter in a 2-quart casserole dish (two quarts is the equivalent of 8 cups) and melt in the oven. When melted, remove the casserole dish from the oven and set aside on a trivet.
Add all ingredients, except the corn, to a bowl.
Blend well with your hands. Add the corn and gently mix it in with your hands.
Place the mixture in the buttered casserole dish and bake for 45 to 50 minutes until golden brown. This serves 6-8.
Ingredients
Directions
Preheat oven to 350 degrees F. Place the butter in a 2-quart casserole dish (two quarts is the equivalent of 8 cups) and melt in the oven. When melted, remove the casserole dish from the oven and set aside on a trivet.
Add all ingredients, except the corn, to a bowl.
Blend well with your hands. Add the corn and gently mix it in with your hands.
Place the mixture in the buttered casserole dish and bake for 45 to 50 minutes until golden brown. This serves 6-8.