Ambassador: Dà Jiā Hăo! The holiday season is here.
Mrs. Branstad: This is a time for friends, family, and special traditions.
Ambassador: One of our family holiday traditions is enjoying a special dish – corn casserole.
Mrs. Branstad: To find a recipe for this corn casserole, click the link below.
Family: Jiérì kuàilè! Happy Holidays!
Scan this to see the corn casserole recipe:
Scalloped Corn Casserole
Delicious country style creamed corn casserole, a family favorite!
Ingredient list:
- 2 cans of corn (14 or 16 oz)
- 2 sticks of butter (8 oz total, 220g)
- 1/2 tsp seasoning salt
- 1/2 tsp ground pepper
- 2/3 cup all-purpose flour
- 1/2 cup yellow corn meal
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp salt or seasoning salt
- 2 Tbsp vegetable oil
- 1 egg
- 1/3 cup milk
Combine two cans (16 oz each) of canned corn, drained
(Chef’s tip: fresh or frozen corn can be substituted)
Stir in melted butter – 2 sticks (8 oz total, 220g), then add the seasoning salt and pepper
(Chef’s tip: you can also add 1/2 cup cheese or sour cream or finely chopped green pepper for a twist on the original!)
In separate bowl combine and mix well:
- 2/3 cup all-purpose flour
- 1/2 cup yellow corn meal
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 2 Tbsp vegetable oil
- 1 egg
- 1/3 cup milk
After mixed together combine with the corn mixture.
Place the combined mixture in a greased 9 by 13 inch casserole dish
(Chef’s tip: any high sided oven safe dish will work)
Bake at 350 degrees for one hour
