Corn Casserole

This is my grandmother's old-fashioned farmhouse recipe that my mother taught me to make when I was about 10 years old (in the mid-1960s). It's simple, buttery and creamy, and is even good cold!

• Ready In: 1 hr 15 mins
• Serves: 6-8

Ingredients

• 2 (14 3/4ounce) cans  cream-style corn
• 1 (15 1/4ounce) can whole kernel corn, drained
• 6  slices  white bread, cube by cutting three times each way
• 1  cube salted butter (1/4 lb.)
• 1⁄4 cup  whole milk
•  salt & pepper

Directions

1. Preheat oven to 350 degrees.
2. Grease well with butter (or spray with non-stick spray) the inside of a 2.5 quart casserole dish.
3. In a large skillet over medium-high heat, melt butter until it is frothy.
4. Add bread cubes to the skillet, mix quickly to coat the cubes.
5. Fry the cubes, turning frequently, until most of them are toasted. Reduce heat as needed so you do not over-brown or burn the cubes or the butter. The toasting is necessary so that the casserole is not pasty and has a wonderful, nutty flavor.
6. 5. Reduce heat to medium and add the corn and milk to the skillet. DO NOT MIX YET.
7. 6. Add salt to taste and PLENTY of pepper (at least 1/2 tsp) to the skillet. This casserole needs a slight pepper bite to balance the sweetness of the corn.
8. Gently fold all ingredients together just until mixed, but without breaking up the bread cubes, and bring just to bubbling. Reduce heat and simmer, frequently and gently stirring the mixture off of the bottom of the skillet, for 5 minutes.
9. Transfer mixture to casserole dish. DO NOT COVER. Bake for 1 hour.
10. Remove from oven and let stand for at least 10 minutes before serving.