Monday, October 27, 2014


  Hello, all...

I am sharing the BEST corn dish with ya'll
and MIZ HELEN and I hope YOU like it as much as we do.
It's her

I followed Miz Helen's recipe to the tee, using all fresh veggies,
heavy cream, BUTTER, her recommended spices...
I am not fond of Bell peppers so, I used the RED pepper for color
but sub'd  ANAHEIM pepper for Green bell.

I also used GREEN ONIONS mixed with yellow onion.

Only fresh garlic is good enuf for THIS SASSY DISH...!!!

Just the words "HEAVY CREAM" makes my knees buckle. !

Pouring this luscious cream over all those fresh veggies, sauteed in REAL BUTTER
made me think "I NEED SOME OXYGEN HERE".
It made me weak kneed, breathless and wanting to turn that carton
of HEAVY CREAM up and drink it STRAIGHT !!  yes, ma'am.... I have about a half carton left of this heavy cream and 
I'm looking for another great recipe using cream....ummmm
...any ideas ? 

I also topped my skillet corn mixture off with 
3 Cheese  Mexican shredded cheese..
(We take cholesterol meds JUST SO WE CAN EAT IT !)

I made this dish to take to our home fellowship group
and everyone seemed to really like it.
Not a single bit left in the CAST IRON SKILLET...
*I dearly love to cook things in a cast iron skillet...
not only does everything seem to taste better (especially biscuits and cornbread)
but I think it looks sooo cool. :>)

My sweet friend, TAMMY, really liked this and everytime I looked up,
 she was having another spoonful...
when she walked over to stand in front of the fire in the fireplace,
I told her she'd had so much CORN...she might start popping.. 

OK...I totally forgot to take a photo after it came out of the oven...
and was eaten.

So I stole borrowed  Miz Helen's awesome photo of HER corn dish.

Baked Creamed Skillet Corn
Miz Helen's Kitchen
Serves 6 to 8
7 cups whole corn kernels
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1 medium size yellow onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/2 teaspoons thyme leaves
2 tablespoons butter
2 cups heavy cream
8 ounces cream cheese, softened
2 sprigs fresh thyme, for garnish
In a 10 inch cast iron skillet or a large skillet melt the butter.
Add the bell peppers, onion, and garlic, saute until the onions are clear.
Add the salt, pepper, cayenne pepper and thyme leaves, stir until blended.
Add the cream, and stir until bubbles appear, then add the cream cheese and stir until melted.
Fold in the corn.
Adjust the seasons.
Bake in the cast iron skillet or in a 2 quart baking dish at 350 degrees for 30 to 45 minutes until the mix is bubbling up in the center and it is slightly brown around the edge.
Garnish with fresh thyme
 I hope you will pay Miz Helen a visit if you don't know her.
She has delicious recipes on her blog.

You may want to link into her weekly party,
There you will find amazing recipes from all over the world.
P.S. After checking out my ingredients, I realized I had enuf of every thing to make ANOTHER recipe of this luscious dish....FOR MY BUNCO GROUP that will be here in a couple weeks.  So, I made it today, put it in the freezer, the day before Bunco, I'll take it out and next day, just before my friends arrive, I'll pop it in the oven for 30 minutes or so....Also made Cream Cheese Sausage Balls that sent me looking for that oxygen again....REALLY GOOD and I'll be sure to share the recipe soon.


  1. oh my oh my, I want this now! yummo!

  2. THANK you!!! We are going to LOVE this recipe!!! Now I'm off to visit Miz Helen!!!

  3. Did somebody say creamy??? Yeah, I'm definitely trying this recipe. It looks sooo delicious. Thanks for sharing and enjoy the rest of your evening... :)

  4. Slightly off topic, but I can never find a bagged cheese I like. Every-time I make something with it, I find most of the cheese to be nasty. Even those dollar pizzas have better cheese.

  5. Oh BJ,
    I just love what you did with the Baked Creamed Skillet Corn, and am so excited that your group enjoyed it. I understand your friend, I just can't stop eating it either. Thank you so much for your kind comments and I am honored to lend you my photo. Hope you are having a great evening and thanks so much for sharing your wonderful kitchen with us, I always look forward to coming to your house.
    Miz Helen

  6. My mother used to make a great creamed corn dish ... but this has my spit spouting! (LOL) Heavy cream and lots of cheese and I'm in Heaven! I'm definitely going to make this at Christmas. In fact, I may put a cast-iron skillet on my Santa list.

    PS - Off the top of my head, I'm thinking Kahlua would go real good with that leftover cream! :)

  7. Your creamed corn looked so rich and delicious! Cream and cheese, oh my goodness.

    I never manage to take any pictures of food because once it is cooked, I can't wait any longer and have no patience for picture taking. I sure do enjoy looking at pictures of all of the wonderful dishes that you cook, though.

  8. This looks amazing bj! I will have to try it soon. I just bought a special sleeve for my cast iron skillets handl to make it easy to handle when it gets hot!

  9. OMGOSH- That sounds wonderful, bj! YUM! I was going to suggest a quiche with your leftover cream but I see you already used it up. I love quiche made with a heavy cream, too.

    You are right-there is nothing quite like an old cast iron skillet for baking up corn bread! xo Diana

  10. BJ,
    Oh how yummy this recipe sounds and guess what I'm going to make it. Thanks! Last week I made Catfish and cornbread with jalapeños and kennels of corn in a cast iron skillet, it was delicious. I froze half the cornbread, BTW freezes well. My Mom used to make a baked corn soufflé on Thanksgiving, I loved it. I'm going to find a recipe and make that as a side on Thanksgiving.

  11. My hubs would love this - I have absolutely got to try making it.

    I would say if you took a large box of turkey or chicken stock, some bouillon and the rest of your cream.......reduse it a long time till it is thick and dark then freeze it for Thanksgiving gravy. When it is time to use it, throw the block of frozen "gravy base" in a big pot, warm it, heat it, reduse it a bit then low the heat to just under boiling, thicken it with flour and water or corn starch and water mixed in a jar together well to get all the lumps out and be easy to pour - slowly pour into mixture, raise heat, never stop stirring, and voila - yummy gravy and nothing wasted. :- )

  12. The corn sounds great BJ! I'm gonna pick up an anaheim pepper this weekend and give it a try:@)

  13. Now you have made me hungry!! May need to make this, having family for Sunday lunch!


  14. Thanks for sharing this great dish with us. Sounds and looks delicious. Have a blessed day. Madeline

  15. Just Wow! Thanks for the recipe!!! Will be trying this tonight!

  16. Lord have mercy, butter and cream are my favorite ingredients! Lol, I would sub the anaheims for the green pepper too, not a big fan of green peppers. This looks good!

  17. My mother's oldest sister always said she was NOT going to give up any food ~ that included sour cream, cream cheese, whipped cream, you name it! She lived to age 94 and was never sick until the end. Doesn't it get frustrating when Drs want us on meds all the time? I refuse to take any statins ~ have had really adverse reactions.

    This dish is divine! Miz Helen always has such great recipes for fresh veggies. I'm starving right now! :) Thanks so much for sharing and yes, I think anything is better cooked/baked in a cast iron skillet.


  18. This looks delicious!!! I will give it a try for sure!

  19. Sounds good and looks pretty. I bet everyone enjoyed it. Bless you, xoxo,Susie

  20. Looks wonderful, and I love recipes with butter and cream. All those veggies make up for the fat, right!

  21. Whoa, BJ, our cholesterol and blood pressure meds better be up to the challenge of working overtime on this one. My hubby will think he has died and gone to heaven..Thanks for sharing..Happy Monday..Judy

  22. Aww bj, I love that you tried Miz Helen's recipe! She shares so many great recipes, doesn't she? Your Bunco group is going to love it. Wish I could come try it! Hmmm I guess I'll have to make one for myself!

  23. It looks heavenly! I had to laugh about you not liking bell peppers. Did you know that the red one in your photo is a bell pepper? Green ones left on the plant turn red. I've never noticed a taste difference.

  24. Looks Dee-Lish . . .
    Happy Halloween!

  25. I do love my cast iron skillet and food does taste better cooked in it.
    I gambled on getting another cast iron, my first on rusted...years ago.
    Mine is a Lodge pre-seasoned skillet. Awesome!


Thanks so much for visiting and commenting.
xo bj