- Phillip Danner
- Corn casserole
The holiday season is upon us once more and with it comes togetherness, food and stress.
The chefs at Guyutes, Matt Pryor and Jarrod Friedel, have two of those bases covered for you, with a stress-free infused cream corn casserole recipe that requires just a few minutes to prepare and an hour of baking time.
“Two years ago, we did the smoked infused turkey for Thanksgiving,” Pryor said. “So with Thanksgiving coming up, we figured we might as well go ahead and do some kind of side this time. That said, this is one of my favorites. My mom always makes it every year. It’s a corn casserole. It’s super simple. It’s really just a two-step process. You mix everything and then you’re gonna just bake it off.”
Make sure to pour the liquid from the canned corn directly into the mixture. Most of the moisture will be absorbed by the muffin mix, Pryor said.
“You’re going to get your liquid water from your sour cream, cream corn and your regular corn. So where you would add milk and stuff before, because you’re gonna use a cornbread filling to thicken it. What’s going in here is going to be the egg and the liquid from the actual corn itself,” he said.
“A lot of the things you do for Thanksgiving are always time-intensive, like making stuffing and stuff like that. If you need something quick and easy, if you’re going to meet up with some
friends on Friendsgiving or something like that, this is the perfect recipe. It takes about an hour to cook, in and out of the oven. Done. As soon as it’s done cooking, it can be served right then and there,” Pryor said.
The dish can also be embellished and spiced up any way you choose.
“If you want to add bacon to it, if you want to add jalapenos to it, add them in and just play with it and add more flavors to it, just like you would do with cornbread, you know, just kind of soup it up,” Pryor said.
Corn Casserole Recipe
1 can whole corn (undrained) 1 can creamed corn
1/4 cup finely chopped onion 1 stick melted butter
1 beaten egg
1 cup sour cream
1 box Jiffy muffin mix.
2 cups sharp cheddar cheese, separated black pepper to taste
Mix all ingredients, then transfer to a buttered casserole dish.
Bake at 350 degrees Fahrenheit for 50 minutes.
Remove and add remaining cheese. Bake 5 minutes more.
Set up a pot for a double boiler and set heat to medium.
Add two sticks of butter to the top bowl of the double boiler. When butter melts, add decarbed cannabis and stir. Let cannabis infuse melted butter for at least one hour.
Strain melted cannabis butter through a cheesecloth into a sealable container. Strain again if needed.
28g x 20 percent THC
28g x 200mg (percentage converted to decimal)
5600 x .088 (decarbing loss)
4928 x .80 (loss in infusion process) 3942.4 mg divided by 16 tablespoons 246.4 mg per tablespoons
246.4 x 4 tablespoons
985.6 divided by 12 servings 82.13mg per serving