Corn casserole
4 slices smoked bacon
1 medium white onion, minced 1 (14 3/4-ounce) can creamed corn 1 (11-ounce) can super sweet yellow and white vacuum- packed corn, drained 2 eggs 1 stick butter, melted 1 cup sour cream 1 (8½-ounce) box corn muffin mix 4 ounces crumbled soft goat cheese ½ cup grated Parmesan cheese ½ teaspoon fresh thyme leaves, minced ½ teaspoon salt 1/4 teaspoon freshly ground black pepperCook bacon in a large skillet set over medium heat until completely crispy. Remove to a paper towel to drain. Crumble into small pieces and reserve.
Add minced onions to bacon fat in pan; cook over medium heat until golden and carmelized, stirring occasionally (about 20 minutes).
Combine onions, creamed corn, corn, eggs, melted butter, sour cream and muffin mix in large bowl; whisk well until just combined. Stir in goat cheese, Parmesan, fresh thyme, salt, pepper and reserved crumbled bacon.
Spray a 9-by-13-inch baking dish with pan spray. Scrape batter into prepared pan. Bake at 350 degrees for 40 to 45 minutes or until just set. Serve warm.
Nutrition facts per serving: 277 calories, 18 g fat, 10 g saturated fat, 84 mg cholesterol, 22 g carbohydrates, 8 g protein, 581 mg sodium, 1 g fiber
Elizabeth Brown
