My brother is an awesome cook, the kind of cook I wish I was. He is able to just throw ingredients together and have a dish turn out delicious. Maybe it has to do with the fact that all through high school and college he worked in the restaurant industry. I can’t cook like that, or I choose not to. As I’ve said before, I didn’t grow up cooking — I started cooking when I got married. I like having a book and specific instructions. Yes, I always change up recipes or write my own, but I am meticulous about writing down every ingredient and the amount used. If something turns out great, I want to know exactly what was put into the dish.
The last time my brother’s family was at our house for a visit, he whipped up a Creamy Corn Bake similar to this recipe, which is similar to a dish served at a BBQ restaurant in Kansas City. I watched him throw everything together, and of course, I took some notes on what he did. What I’m sharing with you today is my version of the corn dish that he made for us. I can’t wait for summer to try this with fresh corn. My family inhaled it, which in my book is the sign of a great recipe.
- 4-5 slices thick cut bacon, diced
- 3 tablespoons butter
- ½ cup onion, chopped
- ½ cup red pepper, chopped
- 2 cloves garlic, minced (1 teaspoon)
- ¼ cup flour
- 2 cups milk
- 4 ounces cream cheese, softened and cut into small pieces
- 1 ½ cups shredded cheese (6 ounces) Sharp Cheddar or Pepper Jack
- 1 teaspoon Frank’s hot sauce
- 2 (12 ounce) packages frozen corn, thawed (or equal amount of fresh, cut off the cob)
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup sour cream
- In a large sauce pan over medium heat, cook the bacon until crisp.
- Remove with a slotted spoon.
- Leave about 1 tablespoon bacon grease in pan and add butter.
- Add the onion and red pepper and sauté about 5 minutes over medium heat until vegetables soften.
- Add garlic and sauté 1 minute until fragrant.
- Add flour and whisk 1-2 minutes until bubbly.
- Add the milk and bring to a simmer. Simmer a few minutes until mixture thickens slightly.
- Remove from heat and add the cream cheese and the shredded cheese, stir until melted.
- Add the Frank’s, corn, salt, pepper and sour cream and cooked bacon.
- Pour into a greased casserole dish.
- Bake in a 350 degree oven for 35 to 40 minutes.
Linked to these fabulous blogs:
Gooseberry Patch Garden Goodies Link Party
Katherine Martinelli Cheese Blog Hop