Cheesy Creamed Corn Casserole
Baked cheesy creamed corn is a delicious twist on a classic Southern side dish.
Servings 8
Calories 470kcal
Ingredients
- 4 pieces of thick cut bacon diced
- ½ cup onions diced
- 2 cloves garlic minced
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 1 1/4 cups half n half
- 3 cups frozen corn or canned- drained
- 8 ounce pkg cream cheese softened and cut into cubes
- 1 1/2 cups sharp cheddar cheese shredded
- 3 tablespoons butter melted
- 1 roll of Ritz crackers
Instructions
- Preheat oven to 350 degrees
- Heat a large oven-safe skillet on medium-high heat. Add bacon and cook until crispy. Remove to a paper towel to drain.
- Remove all but 2 tablespoon bacon fat and add diced onions and garlic. Saute, stirring often just until soft about 2-3 minutes.
- Add in the flour and cook another minute.
- Reduce heat to low and stirring constantly add in half n half and cream cheese, let simmer until melted.
- Add in corn, cheddar cheese, and bacon (set aside 2 tablespoons for garnish) and mix until combined.
- In a small bowl combine melted butter with crushed ritz crackers until combined.
- Evenly spread the cracker mixture over the top of the casserole.
- Bake for 30-35 minutes until edges are bubbly and crackers are slightly browned.
- Garnish with bacon and fresh chopped parsley if desired.
Notes
Half n Half can be made simply with 1/2 whole milk and 1/2 heavy whipping cream.
You can use 4 cans of canned corn (drained) instead of frozen. Canned corn tends to be a bit sweeter than frozen.
Nutrition
Serving: 1g | Calories: 470kcal | Carbohydrates: 30g | Protein: 17g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 569mg | Fiber: 3g | Sugar: 7g
