One of our favorite holiday recipes for corn
is this Herbed Corn Bake. I found the recipe in our “5 Ingredients or Less”
cookbook several years ago, and it has been on our holiday menu ever since! It’s
very easy to do and hard to mess up. I have a bit of a confession. In the
Thanksgiving cooking frenzy, I completely forgot to soften the cream cheese and
thaw the corn, and I guess-timated the chives. AND, it still turned out great. J
Once you’ve tried this corn once, there’s no going back!
Herbed Corn Bake
½ Cup butter
1 Cup cream cheese, softened
½ teaspoon onion salt
1 Tablespoon fresh chives, chopped
20-oz. pkg. frozen corn, thawed
Melt butter in a heavy saucepan; add cream cheese,
onion salt and chives, stirring until cheese melts. Add corn; mix well. Pour
into an ungreased 3 quart casserole dish; cover and bake at 325 degrees until
bubbly, about 45 minutes. Serves 8.
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