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We love corn. The store didn’t have any decent looking corn on the cob. And I wanted something other than just a pile of corn with butter. So I decided to make a corn casserole. I added in some bacon and cheese for good measure. Rather than adding seasonings, I decided to use a flavored butter that Amish Country Roll Butter had shipped to me to try. I’ll be sharing a post on their butter tomorrow but let me tell you that the dish drew a nice amount of its flavor from that butter and really helped make the casserole work for me. The butter is phenomenal, a perfect combination of smooth and flavorful. The kind of butter you might take a small bite of with a fork. So check back tomorrow. For now, back to the casserole. The dish makes a great side for all sorts of meals. Here’s how I made it.
Bacon Corn Casserole
- 32 oz bag corn, semi-thawed (I took it out of the freezer and defrosted in the microwave for 4 minutes.)
- 2 1/2 tbsp Amish Country Roll Butter Garlic & Herb variety
- 3/4 cup shredded bacon
- 1/2 cup shredded cheese
- 1 cup half and half
- 2 large eggs
Preheat oven to 375 f.
Spray the baking dish with nonstick cooking spray.
Place the corn into the baking dish.
Place the half and half, eggs and melted butter into a bowl and stir well.
Add the bacon and stir well.
Pour the mixture over the corn.
Bake for 15 minutes.
Remove from the oven and sprinkle the shredded cheese on top of the casserole.
Bake for 10 minutes.