Corn Casserolle is a mix between cream corn and corn bread. Stiff enough to hold its shape but super moist. Made with cream corn & whole kernal corn.
To reheat: Vent aluminum lid creating a tee-pee over casserolle, leaving 2 sides still attached. Bake @ 350 for approx 20 Min. Remove lid and return to oven for 5 min. Internal temp should reach 165 degrees prior to serving.
Oven times may vary. Dish has been cooked throughly and is ready to eat once heated through.
Like it spicy?
-slice fresh jalapenos and sautee in skillet just slightly, then cover and let sweat. After removing lid off casserolle, sprinkle jalapenos on top along with any liquid that formed and finish roasting.