The Steamed Creamed Corn Oat Casserole is a flexible recipe that features a mixture of corn, oil, eggs, and oats, creating a loose, pourable batter. After being steamed for an hour at 220F and allowed to cool briefly, the casserole can be sliced and served with various accompaniments, such as Cacique Crema Mexicana, butter, or as a side to other meals. It maintains its quality whether served hot, cold, or reheated, highlighting its adaptability for any meal.
The Steamed Creamed Corn Oat Casserole combines corn, oil, and eggs with oats for a versatile dish great as a side or even for breakfast.
Steam the casserole for an hour at 220F, then let it sit before slicing. Serve it hot, cold, or reheated with butter.
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