Kate's Cuisine

Apr 10 2014

Ree’s Corn Casserole

Corn Casserole

I don’t typically mess with corn too much. It’s the one vegetable hubby will eat, and he hates it when I go toying with his favourites. But sometimes (like when I made Chrissie’s Corn,) you try something different and good things happen. And I was pretty sure those good things would happen when I saw Ree Drummond make this on The Pioneer Woman. She uses red bell pepper, which is much prettier than the orange one I had on hand, and since it’s still only April around here, I used canned corn instead of fresh. Even with those substitutions, this recipe is just like her Crash Hot Potatoes and Blackberry Cobbler - it’s delicious!

4 cans corn $3.40
2 orange bell peppers, diced $1.42
2 jalapeno peppers, diced $0.60
1 cup heavy cream $0.88
1/2 cup butter, cold and cut into pieces $0.44
2 teaspoons salt $0.02
Pepper $0.01
1/2 cup fresh cilantro, chopped $0.27

Total cost $7.04
Cost per serving $1.17

1.) Preheat the oven to 350 degrees Fahrenheit and butter a 9″ x 13″ baking dish.

2.) Place the corn in a large bowl and add the bell peppers, jalapeno peppers, heavy cream, butter salt, and a generous pinch of pepper. Mix well to combine all ingredients.

3.) Pour into prepared baking dish and place in preheated oven. Bake for 45 – 55 minutes, until the entire mixture is hot and bubbly.

4.) Serve and enjoy!

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