Recipes

[novamc1]

Serves 6-8  (make enough for at least a few second helpings--it's popular!)

6 slices bacon

2 tablespoons chopped onion

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/2 teaspoon salt

1 cup sour cream

2 (12 oz.) cans whole kernel corn, drained

1 tablespoon chopped parsley

Fry bacon, drain and crumble.  Set aside.

Saute onion in butter, blend in flour and salt.

Gradually add sour cream, stirring mixture until smooth.

Heat just to boiling.  Add corn and heat thoroughly.

Fold in half of bacon.

Spoon into greased 2-quart casserole, top with parsley and remaining bacon.

Bake 350 degrees for 30-45 minutes.

[momtochloe]

I just took corn out of the freezer @novamc1, I am going to try this!

[novamc1]

@mtc

If you're using frozen corn instead of canned (as recipe says to do), you might want to cook the corn a little first (maybe in the microwave with a little water).  Frozen corn might not have time to cook and soften enough in this casserole.

Hope you enjoy the dish!

[Tinkrbl44]

I was at a friend's house for 4th of July and there was plenty of fresh corn to go around.   One gal jumped up and said OMG, we forgot the cream cheese ,,, and ran in the house to get it.    

She explained that using cream cheese on cobs of corn, instead of butter, was to die for  .... like cream corn on a cob.    

She was right .... yum!

[momtochloe]

---

@novamc1 wrote:

@mtc

If you're using frozen corn instead of canned (as recipe says to do), you might want to cook the corn a little first (maybe in the microwave with a little water).  Frozen corn might not have time to cook and soften enough in this casserole.

Hope you enjoy the dish!

---

Oh actually it's corn that was cooked on the outdoor grill so hopefully it will work.  I just love anything corn, can't wait to make this maybe tomorrow!

[ID2]

Wow, extremely fattening sounding with the sour cream and bacon. I'd probaly healthy it up by using 0% fat greek yogurt. I actually never use sour cream anymore because the yogurt I use tastes better and is soooo much better for you. JMO

[cookie5]

Thanks novamc for the reminder ofthis delicious recipe.Tinkrbl44, I agree with you.  Cream cheese. Sometimes I mix sour cream with the cream cheese. YUM  Yes, it is fattening, but sooo good.

[novamc1]

@ID2

Six slices of fried bacon (drained of fat and crumbled) and one cup of sour cream divided by 6 to 8 servings of this corn dish is not much of a holiday splurge-per-person.

  If you really want to "lighten it up", serve plain corn, as you might do any other day of the year, and  by all means, don't introduce your guests to something which might endanger health, if you think this dish does..

How would your method of substituting yogurt work in a baked dish like this?  I don't cook with yogurt, so have no experience and wonder if it would separate, instead of creating a creamy sauce.  If you have the recipe, I'm sure many here would like to have it.

[Gooday]

I have a similar recipe:

1 can of corn drained

1 can of creamed corn

1 pkg Jiffy corn muffin mix - add one extra egg

1 stick of melted butter

8 oz. of sour cream

Blend together all the ingredients and back at 350 for 45 minutes or just brown around the edges.

[novamc1]

@Gooday

Your recipe (widely known as  Corn Casserole) has been a traditional favorite for many people (including David Venable) for a long time.  I sometimes make that, as well as a very similar version with a  more Southwestern or Mexican flair.

 Just so people who haven't tried it think it is  close to Baked Corn With Sour Cream, I wouldn't agree, due to the difference between corn in a sauce and corn mixed into a muffin mix.

  Yours is good, though!!