Corn Casserole by Pioneer Woman
fresh creamed corn, introduced to me by Theo
- 8 ears Corn, Still In The Husk
- 2/3 cups Heavy Cream
- 3 Tablespoons Butter (salted)
- 1/2 teaspoon Salt To Taste
- Ground Pepper To Taste
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.