Baked Creamed Skillet Corn
Miz Helen's Kitchen
Serves 6 to 8
Ingredients
7 cups whole corn kernels
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1 medium size yellow onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/2 teaspoons thyme leaves
2 tablespoons butter
2 cups heavy cream
8 ounces cream cheese, softened
2 sprigs fresh thyme, for garnish
Directions
In a 10 inch cast iron skillet or a large skillet melt the butter.
Add the bell peppers, onion, and garlic, saute until the onions are clear.
Add the salt, pepper, cayenne pepper and thyme leaves, stir until blended.
Add the cream, and stir until bubbles appear, then add the cream cheese and stir until melted.
Fold in the corn.
Adjust the seasons.
Bake in the cast iron skillet or in a 2 quart baking dish at 350 degrees for 30 to 45 minutes until the mix is bubbling up in the center and it is slightly brown around the edge.
Garnish with fresh thyme