IT'S PRETTY CORNY.....

  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
BAKED CREAMED SKILLET CORN

I followed Miz Helen's recipe to the tee, using all fresh veggies,

heavy cream, BUTTER, her recommended spices...

BUT...

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. !
HOLY COW...

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....

....also...now 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 CHEESE...lol...LOVE 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 then...it 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

Ingredients

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

Directions

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,
FULL PLATE THURSDAY
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.