Creamy Corn Casserole. Just like your Mama used to make.

Originally I got this recipe from my dear friend Tracy Hoogenboom who simply is a fantastic cook. I added the chilies for more of a kick and cumin for a bit more Mexican flavor.

I make this for Thanksgiving every year…it is always everyone’s favorite side dish!

Creamed Corn Casserole

2 (20-ounce) packages frozen corn (Fresh cooked corn off the cob is the best. But if you don’t have time to for frozen…but never canned!)
1 cup (8 ounces) whipping cream (OR fat-free half and half works)
1 cup (8 ounces) milk (low fat works!)
1 4 oz can of green chilies
4 tablespoons finely chopped onion
1 teaspoon salt
1 teaspoon cumin
6 teaspoons sugar
Pinch of white pepper
3 tablespoons melted butter
4 tablespoon all-purpose flour
1 C grated Parmesan

1 cup sharp cheddar cheese with jalapenos

1. Combine all ingredients, except butter and flour, in a pot and bring to a boil. Simmer 5 minutes. Add 1C parmesan.
2. Blend butter with flour, add to the corn, mix well and remove from heat.
3. Bake 20 - 30 minutes @ 350 (covered) topped with sharp cheddar cheese. Uncover last 5 – 10 minutes.

Serves 8.