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Creamed Corn Casserole

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"A side dish that is a spin on the classic corn"

Serves 9 | Prep Time 20 minutes | Cook Time 45 minutes

Why I Love This Recipe

A way to spice up normal corn

Ingredients You'll Need

2 (16 ounce) cans whole kernel corn, strained
6 tablespoons unsalted butter, separated
1 yellow onion, finely diced
1 1/4 cup heavy cream
1 (8 ounce) package cream cheese, softened
1 large egg, slightly beaten
2 tablespoons granulated sugar
1 1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
3/4 cup crushed Ritz crackers (about 15 crackers)
1 1/2 cup freshly grated Cheddar or Colby Jack cheese


1) Preheat the oven to 325° and have ready a greased, 2-quart casserole dish or baker

2) Place half of the strained corn into a blender or food processor. Pulse until the corn kernels are broken up. Set aside until ready to use

3) Add 4 tablespoons of the butter to a large saucepan over medium heat. Do not allow the butter to burn. Add the onion and sauté, stirring often, just until softened -- about 5 minutes

4) Add the heavy cream and softened cream cheese to the saucepan, and stir until the ingredients have melded and remove from the heat

5) Add the egg, sugar, salt, pepper, and all of the corn to the saucepan and stir to combine. Transfer contents of the saucepan to the prepared dish

6) In a microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the crushed crackers, and stir to combine

7) In a microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the crushed crackers, and stir to combine

Pairs Well With

A breaded chicken dish

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