Monday, February 8, 2016


ღ Creamy Corn Casserole ღ
4 cups frozen sweet corn, thawed(or 2 15 oz cans corn drained)
8 ounce package of cream cheese, cubed and softened
6 tablespoons butter, unsalted
1/3 cup whole milk
1/2 teaspoon salt
Black pepper, to taste
1 1/2 cups shredded cheddar cheese
Diced jalapeños, to taste (optional)
Preheat oven to 350°F. In a medium sauce pan melt cream cheese and butter on low heat. The melted butter and cream cheese could be a little lumpy as you stir. It's ok, when you stir in the milk it will be smooth. Slowly stir in milk until it is smooth and creamy. Stir in salt, pepper, corn, grated cheese and jalapeños (optional) Pour the mixture into an 8- by 8-inch square or similar sized baking dish. Bake for about 20 minutes or until golden and bubbly.

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