Looking for an easy side dish to add to your Christmas menu? Add just a few simple ingredients to your list and you can put this corn casserole together in a flash.
Everyone has a favorite, eagerly-anticipated dish at their Holiday table, and aside from my mom’s dressing, corn casserole is mine!
Everyone has a favorite, eagerly-anticipated dish at their Holiday table, and aside from my mom’s dressing, corn casserole is mine!
This recipe delivers a hint of salty sweetness that is hard to beat! Thanks to my dear family friend, Mary Margaret Hickman, for sharing this recipe with me so many years ago!
Shoepeg Corn Casserole
1 can white shoepeg corn
1 8-oz carton whipping cream
2 T. butter
2 T. flour
Salt and pepper to taste
In a small skillet, melt butter and blend in flour with a whisk. Drain corn. In a mixing bowl, stir together corn and whipping cream. Add butter/flour mixture. Salt and pepper to taste.
Pour mixture into an 8×8 glass baking dish. Bake at 350 degrees for 1 hour.
Check out this crust! Delish!
Serves 4-5.
**NOTE–I typically double or triple this recipe depending on number of people. To double, double ingredients as usual. To triple, use only 4 T. butter and 5 T. flour.
Linking to:
Ruby Jean says
When I first saw the picture in my Dashboard I thought it was Macaroni and Cheese… LOL this looks REALLY REALLY good… Would love for you to share this to… 🙂 http://shoprubyjean.com/2011/12/sew-crafty-tuesday-linky-party1/
Bo says
Looks great…real rich and creamy.
E @ Act Fast Chef says
I love anything with 8oz of whipping cream! This looks great 🙂
Nancy says
That looks DIVINE!
my family says
Amanda, it your address still the same as it has been ?
Hope you all are doing well
Kevin Graves says
Love this Casserole. Especially love it on the Spode Blue Italian…can’t wait to serve it on mine. Thanks for the recipe.
Bethany says
This may be a dumb question….but is T fir teaspong or tablespoon?