Lenny’s Spicy Creamed Corn Casserole⟵ See All Recipes
Lenny’s Oklahoma cuisine has a spicy touch and this recipe elevates summer corn to a favorite at our table. She gives her blessing to use canned corn when the craving sets in and fresh corn is out of season.
8 oz. Bellwether Farms Fromage Blanc
1 small can diced green chilies
½ cup whole milk
1 Tablespoon salt
½ teaspoon cayenne pepper or hot smoked paprika
1 Tablespoon Tabasco
6 Cups of fresh corn, removed from the cob, or 4 (15.5 oz.) cans of whole kernel corn
Smoked or Regular Paprika
½ up fresh bread crumbs (optional)
Preheat oven to 400 degrees.
In a mixer with paddle attachment or with a hand mixer cream the Fromage Blanc with chilies and spices until the mixture is smooth. Add milk and mix until incorporated. Add corn and mix well. Pour mixture into casserole dish and sprinkle with paprika and optional bread crumbs, if using. Bake uncovered for 40 minutes or until bubbly and brown on top.