Cheesy Corn Casserole with Callies Pimento Cheese and Bacon


Countdown to Turkey Day!


Yes people...it's still countdown to Turkey Day!  Today I present to you another delicious side for your Thanksgiving Festivities...my pimento cheese corn casserole with you guessed it...BACON!


Before we get to the cooking first I must tell you about the Pimento Cheese Spread.

The wonderful people at Callie's Charleston Biscuits was ever so kind to send me a wonderful assortment of biscuits and pimento cheese for recipe development.


I will get to the biscuits in a few days, but today it's all about the Pimento cheese, which I was eating straight out the container with a spoon, no crackers in site...yes...it's that good!

I knew exactly what would go with my Pimento cheese and that's corn.

 
We have the creaminess of the pimento cheese spread with the sweetness of the corn, it's a match made in foodieliciousness heaven!


It's time to EAT people...but don't forget, not only are we in the midst of a New! Crock-Pot® Digital Slow Cooker with iStir™ Stirring System Giveaway (entry below)...my foodie friends are also sharing a Countdown to Turkey Day recipe below.


This recipe can be easily adapted for your Crock-Pot slow cooker by cooking the bacon, add all the ingredients and transfer to the Crock-Pot for about 2 hours on high, 3 on low.


Jim from the Be Mindful. Be Human Eat crew created this wonderful Roasted Brussels Sprouts with Crispy Pancetta...can I get a YUM!


Pimento Cheese Corn Casserole with Bacon

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4-6

Ingredients:

5 cups corn, fresh or frozen
6 slices bacon, diced
1 cup Callie's Pimento Cheese Spread
1 cup milk
1 cup sharp cheese, grated
1 cup jack cheese, grated
2 cloves garlic, minced
3 tablespoons flour
2 tablespoons butter
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
3 stalks green onions, extra for garnish

Directions:

Preheat oven to 375 degrees.

Grease a medium size oven proof casserole dish and set aside.

Add diced bacon to a skillet over medium heat, fry until crisp, remove bacon, drain, reserve 2 tablespoons of bacon grease in pan.

Add butter to bacon grease, add green onions and corn, season with spice blend and cook for about 5 minutes. Add garlic and cook 1 minute more.

Add flour and cook for 3 minutes, add milk and mix well.

Add 1 cup of grated cheese and pimento cheese, mix well. Allow mixture to cook for about 3 minutes.

Transfer mixture to casserole dish, top with remaining cheese, cover with foil and bake at 375 degrees for 30 minutes, remove foil, top with bacon and bake 10 more minutes.

Garnish with extra green onions if desired. Enjoy!







Comments

Post a Comment

Popular posts from this blog

Greek pickled calamari (καλαμαρι τουρσι )

Image
I love making a range of Greek style pickles - called toursi (τουρσί) in Greek. They are especially great in summertime, when after a day spent at the beach you get that urge for a chilled ouzo and meze. It's so nice to know that you have little jars of toursi tucked away in the fridge or the pantry and the only effort required is opening the jar! The pickle recipe I am sharing today is for calamari toursi (καλαμάρι τουρσί). It makes for a great meze spread with a little feta dusted with riagni, some simple fava (a yellow split pea dip) topped with sweet red onion and capers - and a little fresh, crispy salad on the side, such as a purslane and marinated olives. Pop open the jar of calamari and in minutes you have some lovely mezethes to enjoy with a chilled ouzo in the garden on a warm, dusky summer evening. If you skip the feta you also have a Greek Orthodox fasting friendly meal for those few weeks before Christmas - or Easter. If you are interested in making other Greek style p...
Read more

Tastes of Cyprus – An Interview and a Recipe

Image
According to Greek Mythology, the island of Cyprus takes its name from the goddess Aphrodite, which makes the island her own special abode. I have never been to Cyprus, though I have heard of its natural beauty, and I do have a number of Cypriot friends. Toronto has a sizable Cypriot community, and over the years, I have had a chance to learn something about their ways and means. I have also had a chance to sample some of their foods. A table filled with Cypriot and Greek food specialties There are many similarities between the foods of Greece and Cyprus, but there are notable differences too. At the invitation of the Consul General of the Republic of Cyprus, Mr. Stavros Avgoustides, I had a chance to sample some specialties of that island nation. Last week, I had the pleasure of attending the annual cutting of the Vasilopita at the Cypriot Consulate in Toronto. It was a small, intimate affair which included family members of the consulate staff, the consul general and staff from...
Read more

Nafplio: a guide

Image
It is nearly impossible to describe in words just how much I love the Peloponnese. Nafplio is indeed one if its gems and among one of the most romantic towns in Greece. Geographically located on the eastern side of Peloponnese and only 2 hours drive from Athens, this is a popular weekend destination. The Old Town is a marvel to walk around with elegant neoclassical mansions and large squares, while on the hill above the Old Town is a fortress castle dating from the Venetian ages. There are some incredible beaches located nearby (even the town beach is excellent) and the Old Town is host to plenty of fabulous restaurants, tavernas, cafés, art galleries and museums. The twice weekly local farmers market is also a real delight and not to be missed. Getting there There are no airports near Nafpilo, but it is an easy 2 hour bus ride from Athens. There are regular buses from Athens to Nafplio every day. Buses from Athens depart from Kifissos KTEL Bus Station very frequently, about 4-5 times ...
Read more