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steamed creamed corn oat casserole

Recipe by
Maggie Atherton Leiterman
Jay, FL

Serve as a Side Dish or Bread Please note that these measurements are approximate, I threw this together without measuring then when it turned out so good I decided to try to write down the ingredients so this is an approximation. You could also add some grated cheddar cheese, or nutritional yeast to the batter for a cheesy variation.

method Steam

Ingredients For steamed creamed corn oat casserole

  • 2
  • 1 c
    cream style corn
  • 2 Tbsp
    olive oil
  • 1/3 c
    indian head yellow corn meal
  • 1/3 c
    martha white buttermilk cornmeal mix
  • 1/3 c
    old fashioned rolled oats
  • 1 tsp
    baking powder

How To Make steamed creamed corn oat casserole

  • 1
    n a bowl add corn, oil and eggs, beat with a fork, then add the other ingredients and mix well. Batter should be loose and pourable.
  • 2
    Grease a 7” x 9” casserole dish with olive oil, pour batter into the greased casserole dish and wrap well with aluminum foil. Place the dish into a large steamer pot, set temperature for about 220F, steam for one hour.
  • 3
    Remove from steamer pot and let sit for a few minutes then uncover and slice into pieces to serve. It is good hot with Cacique Crema Mexicana drizzled over it. It is also good with soup or any other meal, even breakfast. It can be a bread with butter spread on it or another spread, or it can be a vegetable side dish.
  • 4
    It is also good cold or to reheat cover and place in steamer until the corn oat casserole is warm enough to melt butter if you choose to add butter.

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