Cheesy Corn Casserole

YUMYIN Corn Casserole.jpg

Adapted via BonAppetit.com

INGREDIENTS:

  • 1 jalapeno - seeds removed and diced

  • 2 cloves garlic

  • 2 cans whole kernel corn

  • 8oz cream cheese

  • 4 tbsp butter

  • 1/4 jar YUMYIN

  • 1 cup cheddar cheese - shredded

  • 1 cup parmesan - shredded

  • 1/2 breadcrumbs

  • Thyme or poultry seasoning

  • Green Onion thinly sliced

  • Salt & Pepper to taste

DIRECTIONS

  1. Set oven to 375 F

  2. In a saucepan or small pot over medium heat saute the jalapeno in 1 tbsp butter

  3. Add garlic and cook until fragrant and just starting to soften.

  4. Add YUMYIN

  5. Add the cans of corn, cream cheese, cheddar, 1/2 parm, and rest of the butter

  6. Stir until it's melty and delicious.

  7. Season with salt and pepper and seasoning

  8. Pour into a baking dish

  9. sprinkle with a breadcumbs and 1/2 cup of parm and green onions

  10. You can pop it in the fridge until Turkey-day or bake right away

  11. Bake for 15 minutes or until its bubbling and looking wow

Note - My friend likes to add a small box of Jiffy before adding it to the baking dish to make it more cake like - you can then use creamed corn if you want :D

David Bowker