An easy corn casserole recipe
The best part about this recipe is that the ingredients can easily be doubled to make two giant pans of this delicious corn casserole without adding more than a few minutes to your preparation time, and that’s a massive win if you’ve got a big group to feed at a potluck. Still, it’s also excellent for freezing so that you can have easy to heat premade cannabis-infused dinners on hand for when a craving hits hard and you just don’t feel like cooking.
What’s it taste like?
Corn casserole might not sound overly appetizing at first, but it tastes way better than you might think. It’s got a gentle, sweet taste thanks to the corn kernels, but not enough to be dessert-like. It’s thick but yet soft and easy to slice with only a fork. It’s also filling, delicious, and reminiscent of good old-fashioned cornbread, so if you’re looking for a casserole that fits this bill, then it might just be the perfect solution for you.
Corn casserole recipe
If you’ve made it this far, then your mouth is probably watering just dreaming about the incredible casserole that you’re about to toss together, which is good because it’s now time to get started on making your own to enjoy! Also, suppose you want a super potent kick. In that case, you can substitute the regular butter for extra cannabutter, but beware, this is not the most incredible idea for beginners because the effects can be slightly overwhelming at such high doses of cannabinoids.
Preparation: 10 minutes
Cooking: 45 minutes
- 2 eggs
- 1 cup of sour cream
- ¼ cup cannabutter
- ¼ cup unsalted butter
- 15 ounces of whole kernel corn (drained)
- 15 ounces of creamed corn
- 8.5 ounces of dry cornbread mix
- 9x9 baking dish
- Medium mixing bowl
Preheat the oven to 350 F.
While you wait for things to heat up, get the baking dish lightly greased.
In a medium bowl, use a whisk to cream together the eggs, both types of corn, cornbread mix, cannabutter, and regular butter, until they are silky smooth and lump-free.
Now add the sour cream to the mixture and give it a good stir until all of it is thoroughly incorporated.
Spoon the mixture into the pre-greased baking dish, and when the oven is ready, you can bake the casserole for either 45 minutes or until the top is nice spongy and golden brown along the edges.
This fantastic corn casserole is going to smell incredible when it first comes out of the oven, but if you want to be able to slice it into clean square servings, then you’re going to want to leave it to cool for at least 20 minutes before serving.
If you’re making corn casserole with the intention of freezing it, then there are a few things that you should know to make that successful. The first is that if you use freezer bags, it might be hard to get them out of the wrappers without waiting for them to un-thaw, which is why it’s an excellent idea to utilize freezer-safe Tupperware instead.
It can pop right into the microwave, no fuss and no wait, making fast, easy dinners a pleasant new reality. Last but not least is the length of time in storage because even though it can technically stay good for up to one full year, we highly recommend that you get it eaten within 3 months, just to ensure that the texture and cannabinoids are at the peak perfection.