Ingredients

How to make it

  • Heat oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute.
  • Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper.
  • Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.
  • Yield: SERVES 12
  • Tip: 3 large ears of corn will yield about one pound of kernels, so use 9 ears
  • Source: This baked corn casserole is a popular side dish at Smokestack restaurant in Kansas City. This recipe first appeared in our June/July 2011 BBQ issue.

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  • lovebreezy 1 month ago
    Please consider adding this recipe to the Velveeta group. You are the only one that can do this since it is your submitted recipe. You'll need to join the group but you can easily unjoin after you add the recipe if you want.
    TYVM
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  • gourmetana 1 month ago
    Comfort food!
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