This classic side dish never fails.
To be honest, we never made creamed corn when I was growing up. I was presented with it at my grandmothers and it always struck me as too slimy. I do love corn, though, and seeing this recipe made me brave enough to try because it looked delicious. I am SO glad I did, this dish blew me away. One thing is for sure, the Amish sure do know how to cook a meal.
This creamed corn casserole is an amazing example of down-home cooking by the Amish community. After all, the Amish folks are some of the best cooks on the planet as their recipes have been handed down through the generations. That’s a lot of perfecting!
Even my picky eaters like this creamed corn casserole and they say it’s because it isn’t mushy like some creamed corn is. I have to agree with that sentiment. This creamed corn casserole has a lovely texture.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Canned corn is faster and will taste just as wonderful, but I used some leftover grilled corn and just cut it off the cobs – results were phenomenal.
