Creamed Corn Casserole – A free recipe

It was the evening before Thanksgiving and I was describing the holiday to my son while driving home from preschool. Jack asked if there would be corn at our dinner.

Our family isn’t a corn family. Occasionally when Costco is selling an eight-pack in the summertime my folks will boil it and serve it on the cob. Creamed corn is definitely not a typical dish on our table.

I looked at several recipes online for creamed corn and most called for either canned corn (gross), or fresh corn. Many recipes listed cream cheese, which I didn’t have. I wasn’t about to brave the grocery store on Thanksgiving eve so I took to my freezer and invented my own creamed corn recipe. I think it’s a hybrid of creamed corn and corn casserole. It’s a little thicker than creamed corn because of the egg, but not as custardy as casserole.

Also, my son had fun helping me make it. I put crackers in a ziploc bag and let him stomp to his heart’s content.

Creamed corn casserole is a simple side dish and is perfect for any holiday table. Bacon grease is the base flavor for this tasty, creamy corn dish.
su-lin via Compfight cc
Ingredients;

  • 2 slices of bacon
  • 1/2 cup finely chopped onion
  • 3 tablespoons butter
  • 2 tablespoons plus 2 teaspoons flour
  • 1/2 cup cream
  • milk
  • 24 oz. frozen corn
  • 1 egg, lightly beaten
  • salt and pepper to taste
  • 1 sleeve Ritz crackers, stomped on by a child (food processor works too)

Creamed corn casserole is a simple side dish and is perfect for any holiday table. Bacon grease is the base flavor for this tasty, creamy corn dish.
Stock photo of corn. USDAgov via Compfight cc
Directions:

Preheat oven to 350 degrees F. Fry up the bacon in a medium sauté pan over medium-high heat. Set aside to munch on later and reserve the bacon grease. Add 2 tablespoons of butter and sauté the onions until soft and translucent, about 5 minutes.

Add flour and stir frequently for about two minutes. Turn heat down to medium. Add cream and stir until thickened. Add milk if mixture is too thick. You want it the consistency of cream sauce. Add salt and pepper to taste.

In a large mixing bowl combine the corn, béchamel sauce and egg until the corn is well coated. Place in a casserole dish.

Wipe the sauté pan clean with a paper towel and melt 1 tablespoon of butter over medium heat. Add the Ritz cracker crumbs and stir frequently for one minute.

Sprinkle  casserole with the cracker crumbs and bake uncovered for 40 minutes or until top is lightly browned.

Creamed corn casserole is a simple side dish and is perfect for any holiday table. Bacon grease is the base flavor for this tasty, creamy corn dish.
More stock corn because we ate ours too fast to photograph. Rich Renomeron via Compfight cc
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