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This makes a great side dish to burritos or barbecue brisket. It’s based upon a recipe found at Food Network. I don’t have frozen corn, never have, but I try to have canned corn on hand for occasional use.
Beat 4 ounces softened cream cheese, a 15-oz. can creamed corn, a 15-oz. can whole corn, 1/2 cup cornmeal and 1/2 chopped onion.
Stir in 2/3 cup milk, 3 Tbsp. melted butter, 1 beaten egg, 1 Tbsp. sugar, 1/2 cup shredded cheddar, and salt and pepper.
Spread in a buttered 2-quart casserole dish and bake 50 minutes at 350 degrees.
Let stand 10 minutes before serving.
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