Corn casserole is a classic southern dish so how can you take something that is already good and make it amazing? Well I will tell you! Skip the milk or cream that is found in most corn casserole recipes and get out your blender. That’s right- blending this casserole before baking is the way to go! By blending half of the corn along with the eggs and spices, you will get a creamy mix that is full of corn flavor and not diluted by milk at all! Of course the bacon in this recipe also puts it right into the category of must have dishes… Bacon makes everything better right?!?

 

Ingredients:

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 sleeve Ritz crackers, crushed
Instructions:

Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Set aside.

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.

Add remaining package of corn, 1 cup cheddar cheese and bacon. Stir to combine.

Pour corn mixture into prepared pan. Top with remaining cheese and crushed Ritz crackers.

Bake uncovered for 30 minutes.

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Quick tip: This recipe makes a big batch so divide it in two pans and freeze one for later!

Recipe and image courtesy of Plain Chicken.