"Drummond's recipe calls for corn, heavy cream, butter, and salt and pepper (the latter two of which she considered as one ingredient) to taste. The subtle sweetness of the corn and the gentle bite of corn kernels make for a dish that is sure to satisfy. When you simply need to mix ingredients into a dish and bake until warm, even the aspiring chef can take a break."
"Drummond warns cooks not to bake the dish too long to ensure the cream doesn't dry out and the corn doesn't turn into a mushy mess. The idea is to keep the corn crunchy with a tempting bite. Those with aspiring culinary inclinations can doctor up her recipe with extra ingredients, like adding crumbles of maple-smoked bacon bits or slivers of fresh scallions."
The recipe combines corn, heavy cream, butter, and salt and pepper to produce a baked corn casserole with sweet, slightly crunchy kernels. The preparation requires only mixing ingredients and baking briefly to warm without drying the cream or turning the corn mushy. Fresh or canned corn can be used. The casserole accepts additions such as maple-smoked bacon crumbles, fresh scallions, or a cornbread mix for more substance. The mixture can be portioned in a muffin tray with crust liners. The dish pairs well with brisket, steak, sandwiches, and summer barbecues.
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