Kardea works up this soul food classic using fresh corn cut straight off the cob!
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Kardea Brown shares down-home, Southern dishes from her South Carolina cooking area. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandma's kitchen. Nowadays, she takes generations of family dishes and makes them her own as she cooks for family and friends at her Sea Island home.
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Creamed Corn Casserole
RECIPE COURTESY OF KARDEA BROWN
Overall: 1 hr 10 minutes
Active: 25 minutes
Yield: 8 to 12 portions
Nonstick cooking spray, for the baking meal
8 ears fresh corn, shucked
4 tablespoons unsalted butter
1/4 cup whole milk
1/2 teaspoon kosher salt
1/2 teaspoon newly ground black pepper
One 8.5-ounce bundle cornbread mix, such as Jiffy
One 8-ounce container sour cream
2 large eggs
One 8-ounce block sharp Cheddar, shredded
2 green onions, very finely sliced, optional
Pre-heat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.
Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to get rid of all the liquid. Melt the butter in a large frying pan over medium heat. Include the corn, milk, salt and pepper. Simmer till the corn is softened and the mix starts to thicken, about 5 minutes. Remove from the heat.
Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the staying cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired.
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Kardea Brown's Creamed Corn Casserole|Delicious Miss Brown|Food Network