Casserole lovers: The corn casserole that changes lives

Corn casserole is a customary kind of handcrafted meal that frequently is viewed as solace food. There are two unmistakable kinds of corn dish; one is made with creamed corn and harsh cream prepared in a biscuit hitter, and the other is made with bacon, cream cheddar and a few different fixings. One thing that the two kinds of meals share for all intents and purpose is that they are anything but difficult to make, ordinarily calling for pre-made blends and canned corn, albeit new fixings could undoubtedly be subbed.

2 weekends ago I decided to craft up my 'famous' corn casserole dish. It had been requested for approximately 1,825 days until this point. During an electric weekend with my brothers we decided to bond in the kitchen by cooking a dreamy Saturday brunch. The weather was perfect and charming in the Pacific Northwest. Skyline filled with cotton candy clouds and God’s masterful brush strokes.

With starting points of Maysville, Kentucky with both my mom and father being brought up there. Maysville is a home principle class city in Mason County, Kentucky, United States and is the seat of Mason County. The populace was 9,011 at the 2010 registration, making it the 40th-biggest city in Kentucky by populace. Maysville is on the Ohio River, 66 miles (106 km) upper east of Lexington.

I have grown to learn that back home you cook from a warm, loving and instinctive place. Where many of the meals made are either ‘secret’ or hard to trace how to “exactly” make a dish. As apart of our heritage in many industries is the art of “freestyle”. Where seeing what you come up with is just as rewarding as writing it down and being exact. The famous corn casserole by way of Kentucky was created in the same fashion. As a result it is one of my favorite dish to make on holidays and special weekends as described earlier.

Most of what defines a good meal in my opinion is the experience. As a food enthusiast and frequent restaurateur I have tried many “great” meals that lacked the experience. A part of what taste so good about a meal in the South and rural parts is what goes into the experience. It is imperative when you may be cooking with limited ingredients to put love, devotion, time and creativity into what you brewing up!

Below is what our Saturday brunch menu consisted of:

-Blueberry French toast

-Cream of grits (cream of wheat & grits mixed)

- Sautéed shrimp

-Champagne sour (Champagne, sour mix, top with fresh mint)

-Corn casserole

What made the day & dish special was the love poured into each. We listened to music from female producer, Teek Punch. A Seattle, WA based music producer whom sound tracked the entire cooking session. My corn casserole was topped with crispy wontons & drizzled with Bourbon.

Corn casserole recipe:

Cream corn (1)

Sweet whole corn (1)

Cream cheese (1 box)

Corn bread mix (16oz)

Brown sugar

Crispy wontons

Mix & Bake on 350 for 45mins to 1 hour

Formula TIPS AND VARIATIONS

Can estimate: I have discovered that a few jars of corn are 14.75 oz and others are 15 oz. Either size functions admirably for this formula.

Extras: Cover and refrigerate for as long as 4 days. Messy corn meal: Add 1/2 to 1 cup of destroyed cheddar to the formula for a delightful messy variant. Standard corn: Only have non-sweet corn close by? No concerns! Your meal will even now be astonishing only not as sweet. On the off chance that you need to make it better you can include 1/4 cup sugar to the formula. Twofold the formula: Double all the fixings and heat in a 9 x 13 preparing dish for around 55-65 minutes.