I love cream corn. I've always loved it. I think it goes back to my childhood. My brother loved meat, any kind of meat, so every year for his birthday we would go to some restaurant specializing in all things meat. And most of the time it was this one infamous old school prime rib restaurant. We sat in a large booth, and the waiter would wheel carts by filled with steaming trays of mashed potatoes, creamed spinach and cream corn. I was always ask for a second helping of the cream corn. It was sweet, a little crunchy and oh, so dreamily creamy. Not a word, but it should be.
This recipe captures that and adds bacon. A little homage to my brother, who still loves meat.
- 3 tablespoons butter
- 1/2 cup yellow onion, chopped
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 pounds frozen corn, thawed
- 2 stalks celery, chopped
- 8 slices of bacon, cooked and crumbled
Preheat oven to 350 degrees.
Butter a 2 quart oven proof casserole dish. Melt butter in a large skillet, add onion and sauté over medium heat for 7-8 minutes. The onion should be translucent, but not brown.
Whisk in the flour and salt, whisking constantly until flour is mixed into the onion.
Gradually stir in the sour cream until smooth. Add the corn and celery and heat through. If you want to make this ahead of time, stop here.
Pour corn mixture into the casserole dish. Cover and put in the refrigerator.
When ready to cook, remove from refrigerator, carefully stir in 3/4 of the bacon. Sprinkle the rest of the bacon on top.
Bake until bubbly, 30-40 minutes.