Corn Casserole

Every Thanksgiving I try and make a couple new recipes to try out.  Allen could care less, actually everyone else who eats with us could care less.  As long as there is turkey, mashed potatoes, squash & gravy I don't think they really notice any of the other stuff.  Sometimes they eat the new stuff sometimes they don't.  Either way I keep making other things to go with the turkey.  This year I made corn casserole from Pioneer Woman website.  Technically she has it listed as a summer recipe since it's made from corn on the cob, but it worked great for Thanksgiving.  Close to a homemade cream corn.

Ingredients


■8 ears Of Corn (Still In The Husk)

■2/3 cups Heavy Cream

■3 Tablespoons Butter (salted)

■1/2 teaspoon Salt To Taste

■Ground Pepper To Taste

Preparation Instructions

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.



Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350Fº for 30 to 45 minutes or until thoroughly warmed through.



This was good.  I even ate the leftovers.  Only issue was I was the only one eating it so that's a lot of corn casserole for one person.  But I will make it again, it was that good.