Since I have been on a Thanksgiving recipe roll, I figured I have time to share one more simple, decadent, delicious, recipe.
So if you are interested in being the veggie hero once again…keep on reading for the recipe.
Seven ingredients is all you need.
In a skillet melt the cream cheese and butter over low heat. If your butter and cream cheese are at room temperature this will take about 5 minutes. Don’t panic, it will look a little lumpy and bumpy until your whisk in the milk.
Add the milk and whisk until smooth.
Add corn and salt and pepper. Go ahead and give it a taste test or three….you know, to make sure it is seasoned properly 🙂
Add to your greased baking dish and sprinkle with cheese…don’t be shy.
Bake 20-25 minutes or until hot, bubbly, deliciousness is achieved.
Resist the urge to cut into it right away. Let this beauty set for at least 5 minutes before serving!
You can watch how I make it here
by Rebecca Vahdat
Cook Time: 20-25 Minutes
Keywords: bake side Thanksgiving Christmas winter
- 8 oz. Cream Cheese
- 4 Tbsp butter
- 1/3 Cup milk
- 4 Cups of corn (18 oz.bag of frozen corn, thawed OR-15 oz. cans, drained).
- 1 Cup Pepper Jack OR Sharp Cheddar cheese
- Salt and pepper to taste
Pre heat oven to 350 and grease an 8×8 inch baking dish and set aside.
In a pot melt together cream cheese and butter over low heat.
Add milk and stir until mixture is smooth.
Add corn and salt and pepper. Mix well.
Add mixture to greased baking dish and sprinkle with the shredded cheese.
Bake uncovered 20-25 minutes or until hot and bubbly.
Let set 5 minutes before serving.
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See, couldn’t be more simple. This casserole has earned its rightful place as a star attraction on our Thanksgiving table.
I would love to know what you will be serving this holiday season. Leave a comment, recipe, or a link to your blog. I would LOVE to check it out!
Thanks for visiting and have a Happy and blessed Thankgiving!
~Be Blessed and be a Blessing~
Rebecca
You can also find me on Pinterest
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