Cheesy Creamed Corn
If summer already seems like a tiny dot in your rearview mirror, you can summon back its unmistakable flavor with a glorious pan of creamed corn. Even using frozen or canned kernels, that height-of-summer taste shines through in this easy-to-make recipe — a Thanksgiving classic, if ever there was one.
Fair warning: If you make creamed corn once, it will end up being requested for every future holiday event and get-together. It’s no wonder, since all the major comfort-food requirements are present and accounted for: Crispy, pre-cooked bacon, stirred into the casserole, adds richness to every bite. A chopped jalapeño pepper and just a smidge of sugar provides a push-pull of sweet and spicy that’s 100% irresistible. Then, cheese inside – and cheese on top – help push this dish into two-thumbs-up territory.
Our tip: in the highly unlikely event of leftovers, warm up the casserole at breakfast and serve with crispy potatoes, fresh salsa, and eggs just the way you like them.
6 slices Gelson’s bacon, chopped
3 cups corn kernels (fresh, canned, or frozen and thawed)
¼ cup all-purpose flour
2 cups shredded Gelson’s sharp cheddar cheese, divided
1 jalapeño, minced
1 Tbsp sugar
2 large Gelson’s eggs, lightly beaten
¼ cup melted butter
1 cup milk
Kosher salt, to taste
Freshly ground black pepper, to taste
Gelson’s organic fresh chives, chopped, for garnish
Preheat the oven to 375°. Spray a 2-quart casserole dish with cooking spray.
In a medium skillet over medium heat, cook the bacon until crispy. Drain the fat, and transfer the bacon to a paper towel-lined plate.
In a large bowl, mix together the cooked bacon, corn, flour, 1 ½ cups of cheese, jalapeño, sugar, eggs, butter, and milk. Season with salt and pepper.
Transfer the corn mixture to the casserole dish and shake the mixture to level it. Top with the remaining ½ cup of cheese.
Bake the creamed corn for 40 minutes, or until the cheese is browned and bubbling. Remove from the oven and let cool for 20 minutes to firm up.
Garnish with chives and serve.
Recipe adapted from: Delish