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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I have some family members who rarely eat vegetables. I have tried so many different vegetable recipes over the holidays and have been largely unsuccessful. I took an old corn casserole recipe of mother's and kicked it up. The relatives love it! It's now a holiday must have and it's so easy to do. My rule of thumb; you can't miss with bacon!Mildred Caruso, Brighton, Tennessee Ingredients:
2 packages (10 ounces each) frozen corn, thawed |
1 cup heavy whipping cream |
1/2 cup whole milk |
2 tablespoons sugar |
2 tablespoons butter, melted |
2 green onions, chopped |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 package (8-1/2 ounces) corn bread/muffin mix |
3/4 pound bacon strips, cooked and crumbled |
1/2 cup grated parmesan cheese, divided |
sour cream and additional chopped green onions, optional |
Directions:
1. In a large bowl, combine the first eight ingredients; stir in muffin mix and bacon. Fold in 1/4 cup cheese. Transfer to a greased 11-in. x 7-in. baking dish; sprinkle with remaining cheese.
2. Bake at 350° for 30-40 minutes or until golden brown. Serve with sour cream and green onions if desired. Yield: 8 servings.
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