Imported from Instagram
Easy Corn Casserole Without Jiffy
A simple baked corn side made with frozen corn, heavy cream, and butter. It turns creamy and bubbly with a lightly golden top, making it a cozy fit for holiday meals.
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Ingredients
- 16 oz frozen corn (1 regular-size bag)
- 0.667 cup heavy cream
- 0.5 tsp salt
- 0.25 tsp black pepper
- 3 tbsp unsalted butter (melted)
Steps
- 1
Preheat the oven to 350°F (175°C).
- 2
In a large bowl, combine the frozen corn, heavy cream, salt, black pepper, and melted butter. Mix until well combined and evenly coated.
- 3
Pour the mixture into a small casserole dish, 8×8 inches or similar.
- 4
Bake uncovered for 35 minutes, or until bubbly and lightly golden on top.
- 5
Serve warm.
Notes
Frozen corn is recommended for the best flavor and texture. Optional variation: add cheddar or Parmesan for extra richness. To make ahead, assemble, cover, and refrigerate for up to 24 hours before baking. Refrigerate leftovers covered for up to 3 days; reheat at 325°F until warm. The page suggests serving with turkey, ham, or roast chicken.
Nutrition per serving
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