Make Ahead Corn Cassarole

 So I guess long time no post really can't apply if you haven't done it in six months. Hopefully you've all been following along on my Facebook page in the kitchen with Chef Renee. If you're not already liking it, go like and share with your friends! lots of tips and culinary adventures are posted on their daily.

 So I feel like we're right back where we started with Thanksgiving approaching next Thursday. We've talked lots of turkey on here and a few sides but I have one more to add to the list. One of the best things about making your own meal is that you can do somethings in advance so you're not so busy on Thanksgiving. Planning ahead means more time to drink more wine while basting the bird! 

One of the things I've learned the most about moving to North Carolina is if there some southern twist with Thanksgiving meal that once you try you can't go back. This awesome make ahead corn casserole is one not to be messed with your serving it on the big day or with just a pork tenderloin or some fried chicken legs it is a staple that you'll definitely be adding to your repertoire. So without further do here you go you'll be so mad at me that you ever tried this in the first place because it's THAT good!

First let's start with our ingredients

2 cups of corn fresh frozen or canned whatever you got 

2 eggs, beaten 

2 tablespoons unsalted butter 

3/4 cup of milk 

1 teaspoon salt

1 tablespoon flour

3 tablespoons sugar

Really that's it that's all that goes into this it's mostly pantry staples that you already have on hand so you probably will be using this again for a midweek meal

Preheat your oven to 350° and put your dry ingredients in with your corn. Start with the flour give it a good toss to coat all the kernels evenly. Then the sugar and lastly the salt. 

Next put your beaten eggs over corn and stir to coat.

Next mix in the milk.

And add in the glorious melted butter. Mix to combine. It will be a raw custard like mixture and look like this.

Pour into a baking dish. I used a oval stonewear baker on a baking sheet so as it cooks and fluffs up it won't make a mess in my oven.

Bake for 45 minutes and let it get golden brown. You can insert a sharp knife in the center to make sure the custard set. The knife will come out clean.

Serve right from oven or let cool to room temperature and cover with plastic and place in refrigerator. Place in warm oven and reheat along with your Thanksgiving day sides.

Happy Cooking!