In preparation for the winter, I’ve been blanching and freezing corn. A LOT of corn. I do believe we have enough frozen corn to last us clear to next June! It’s so good in soups, stews and casseroles that I am confident we will be able to use it all up. But last night I found myself with some extra ears of corn, but lacking the will power to blanch them. So, I made a casserole to welcome fall instead. This is a bit hilarious since “fall” in North Carolina is still about 8 weeks away and all week our temperatures are in the 90s. But still, we made it work!
This recipe is a weird but wonderful combination of creamed corn and corn pudding. It is very rich and creamy and definitely a repeat in our house. In the future, I will probably add some chopped chili peppers. You could also use a milder cheese like Gruyère and sprinkle the top with nutmeg and I think that would also be pretty super.
Baked Corn Casserole
- Corn kernels from 6-8 ears of corn (about 6 cups)
- 1/4 cup butter
- 4 oz. cream cheese
- 1/4 c. whole milk or half and half
- 1 cup shredded cheese (we used leftover pepper jack)
- 1/2 cup bread crumbs
- Salt and pepper
- Preheat oven to 400 degrees. Lightly grease a small casserole dish or 8 x 8 baking dish.
- Over medium heat, melt putter and cream cheese in a saucepan.
- Mix in the corn, cream, salt and pepper.
- Remove from heat and stir in the cheese.
- Pour mixture into prepared dish and smooth the top.
- Sprinkle with bread crumbs.
- Cook for about 30 minutes, until top is lightly browned.
- Let cool slightly and serve.
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Heather @ SugarDish(Me)
/ September 4, 2012I’m unable to like creamed corn. My dad tried to make my sister and I eat it as kids (the canned variety… blech!) which involved sitting at the dinner table until 1 am. But this SOUNDS good. In theory, do you think I could use broccoli? 🙂