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Beat 4 ounces softened cream cheese, a 15-ounce can creamed corn, 3/4 cup thawed frozen corn, 1/2 cup cornmeal and 1/2 chopped onion. Stir in 2/3 cup milk, 3 tablespoons melted butter, 1 beaten egg, 1 tablespoon sugar, 1/2 cup shredded cheddar, and salt and pepper. Spread in a buttered 1-quart casserole dish and bake 50 minutes at 350 degrees. Let stand 10 minutes before serving.
Photograph by Antonis Achilleos
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By sarahann041_127...
Oklahoma City, 76
on January 07, 2013
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My family and friends loved this recipe when I made it for Thanksgiving. They just prefer that there be no onions in it, and it still tastes delicious.
By bartos_18
on December 24, 2012
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Awesome recipe! Absolutely delicious. I made it at Thanksgiving and EVERYONE gave two thumbs up and requested it be made at Christmas as well. So here I am, mixing it together right now! Recommended!
By paigegerlach_96...
belcamp, MD
on December 22, 2012
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This was an add on side dish that was a resounding thumbs up for next years holiday meals. I substituted John Copes's canned corn for all the corn used in this. I hope this is available in all areas because it made the recipe. I doubled the batch and glad I did had everyone coming back for seconds.
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