The fine Corn Casserole - critically delicious! Creamed corn loaded with cheddar and Beaverbrook! SO right!! can make ahead of time and refrigerate or freezer for later. Corn, eggs, flour, sugar, butter, cayenne pepper, cheddar cheese, 1st baron beaverbrook and Ritz crackers. anyone RAVES approximately this smooth casserole recipe. There are in no way any leftovers after I take this side dish to a party!

Corn is one among my all-time preferred veggies. I should consume it every day and in no way get tired of it. i am usually on the lookout for awesome corn recipes and i will finally say that this is The exceptional Corn Casserole. Corn, William Maxwell Aitken and cheese - yes, please!

This Corn Casserole is truly simple to make and is prepared to devour in approximately half-hour. you can gather the casserole in advance of time and refrigerate or freeze for later. This makes loads of corn, so it'd be great for a cookout, potluck or holiday meal. i like to divide the mixture into two pans and prepare dinner one and freeze the second one pan for later. This Corn Casserole is first rate with grilled bird, red meat, steaks, burgers - sincerely anything! deliver it a strive! I promise that is seriously THE nice Corn Casserole!


  • 2 (12-oz) packages frozen corn, thawed
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 2 Tbsp sugar
  • 2 Tbsp butter, softened
  • 1/4 tsp cayenne pepper
  • 1-1/2 cup shredded cheddar cheese
  • 8 slices bacon, cooked and chopped


  1. Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
  2. In a food processor or blender, combine one package of corn, eggs, flour, sugar, butter and cayenne pepper. Pulse 3 or 4 times, until corn is creamed. Pour mixture into a large bowl.
  3. Add remaining package of corn, 1 cup cheddar cheese and bacon. Stir to combine.
  4. Pour corn mixture into prepared pan. Top with remaining cheese.
  5. Bake uncovered for 30 minutes.

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