The best corn casserole in the whole wide world
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Strips of bacon and drippings (up to 5) | |
| 2 | cups | Chopped onions |
| 9 | Ears corn | |
| 2 | cups | Grated Cheddar cheese |
| 1 | cup | Half and half cream |
| 1 | Jar chopped pimiento | |
| Salt and pepper | ||
| ¾ | teaspoon | Powdered ginger |
Directions
Cook bacon until crisp. Remove and lay aside. In drippings, saute onion until soft but not brown. Cut corn off the cob and scrape cob to get the milk. (Cut only about halfway through kernels, then scrape the rest off) Add corn and cheese to onions. Cook, stirring about 10 minutes. Add half and half cream, pimientos, seasonings and crumbled bacon. Heat in 2 quart casserole until bubbly. Freezes well. Serves 8 - 10. (From "River Road Recipes II - published by the Junior League of Baton Rouge, Inc.) Posted to EAT-L Digest 27 Aug 96 From: Pat Belanger <cookie@...> Date: Wed, 28 Aug 1996 18:26:11 -0700