To be honest, we never made creamed corn when I was growing up.
I was presented with it at my grandmothers and it always struck me as too slimy. I do love corn, though, and seeing this recipe made me brave enough to try because it looked delicious. I am SO glad I did, this dish blew me away. One thing is for sure, the Amish sure do know how to cook a meal. This creamed corn casserole is an amazing example of down-home cooking by the Amish community.
The bacon gave it a kick I really wanted, but I think it’d be just as amazing without the salty addition if you’re not into that. I was thinking maybe a bit of diced red pepper would be a good replacement. Sweet, spicy and a little bit cheesy it has the right combo of flavors and a great texture that is nothing like the creamed corn I remember. Even my picky eaters like this creamed corn casserole and they say it’s because it isn’t mushy like some creamed corn is. I have to agree with that sentiment. This creamed corn casserole has a lovely texture.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Canned corn is faster and will taste just as wonderful, but I used some leftover grilled corn and just cut it off the cobs – results were phenomenal.
