Barry Moman, manager of Risk Assessment/ Damage Prevention for Alagasco, says he always gets requests for his sweet corn casserole dish around the holidays.
“I have been making this dish for about 25 years. I came up with this recipe many years ago by combining several different recipes and through trial and error,” said Moman.
Moman’s Sweet Corn Casserole
4 cans white shoepeg corn, drained
4 tablespoons self-rising flour
3 to 4 tablespoons butter or margarine
1 quart heavy whipping cream
Salt and pepper to taste
Pre-heat the oven to 350 degrees. Empty drained corn into an ovenproof casserole dish. Powder corn with flour by stirring and blending corn and flour together. Pour heavy whipping cream into the casserole dish, covering corn completely. Add salt and pepper – a good pinch of each should do it! Stir these ingredients together and mix well. Add butter to the top and place in the oven. Once the butter melts, remove dish from the oven and blend butter into corn mixture. Return dis to oven, stirring occasionally as the whipping cream begins to thicken. Cook for about 40 minutes or until the whipping cream has a thick, creamy texture and the top has turned a golden brown. Enjoy!