Prep 20 mins
Cook 35 mins
Found this recipe about 15 years ago and made it for Thanksgiving. My children expect it now for every holiday. The children that live away have now incorporated this dish into their inlaws holiday meals & it is now a staple for them It is really sinful but don't think I have ever tasted better.
- Melt butter; add sugar & stir to dissolve. Add cream cheese, melt & whisk until very creamy. Add corn, stirring to coat well.
- Put in greased casserole & top with bread crumbs, if desired.
- Bake at 350 until bread crumbs are browned or until hot & bubbly for about 30 - 40 minutes.
I agree with a previous reviewer that this was a nice change from the usual buttered corn. I loved it. But too sweet for my husband and two daughters, 9 and 11. I served it with chicken-fried steak and mashed potatoes. Boohoo!
I thought this was good but a little too sweet so if I make this again I will cut the sugar by half. I baked this covered and found that that the breadcrumbs were a bit too mushy. I don't think I would bake this dish uncovered because the moisture in the cream cheese would evaporate so next time I think I will omit the breadcrumbs.
Wonderful way to serve the lowly corn kernels. My husband really liked this dish. I did scale back to serve just the 2 of us. Made for Everyday Holiday Tag. :)