Corn Casserole with Cheese & Bacon

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Recipe by South Your Mouth

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Corn Casserole with Cheese & Bacon

Adapted from Publix Aprons

2 12-oz. bags frozen steam-in-the-bag corn, thawed (or 4 1/2 cups fresh)

2 eggs

1/4 cup flour

2 tablespoons sugar

1/4 teaspoon cayenne pepper

2 tablespoons butter, melted

8 oz. cheddar cheese, shredded (about 2 cups)

4 pieces bacon cooked and crumbled (about 1/2 cup)

2 tablespoons chopped chives


Add 2 cups of corn, eggs, flour, sugar, cayenne and butter to a blender or food processor and pulse 3-4 times to mix well and cream corn.


Pour mixture into a medium bowl. Add remaining corn, 3/4 of the cheese, bacon and chives and stir well. Pour mixture into a greased 2-quart shallow baking dish then sprinkle with remaining cheese.


Bake, uncovered, at 325 degrees for 30-35 minutes or until golden brown and bubbly around edges.


Makes approximately 8 servings.


*Mama used Birds Eye Steamfresh Gold & White corn