Now this is a good side dish.
Like I've said before, Aunt Connie always has the best homemade stuff cookin'. My Grandma+Grandpa Demski (her and my dad's parents) have both been gone for several years now; and since then, my Aunt Connie has been blessed with grandkids, and my dad has had more grandkids (you're welcome, dad), and so they don't travel up to Chicago for holidays like they would when everyone was younger. Our families now celebrate what we've lovingly named "VigiEaster" in July. VigiEaster is a combination of Vigilia (traditional Polish Christmas Eve dinner, which was always a HUGE deal at my grandparents' house growing up) and Easter. We trek down to Indianapolis to my Aunt Connie's house, and my Uncle Jim (my dad and aunt's brother) and his contingent come in from Maryland, and we spend a weekend together celebrating Christmas Eve and Easter, all in one!
This corn casserole is on the lineup for our "Easter" meal, as it's warm and creamy and decadent, making it the perfect side dish for the traditional ham. I love it!
the recipe
ingredients
- 8oz. cream cheese, cut into pieces
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 stick unsalted butter
- 3TBS. white sugar
- 1tsp. Kosher salt
- 2 pounds frozen corn
directions
- Combine all ingredients into a crock pot. Cover and cook on low for 4 hours, stirring occasionally. The consistency starts to come together at about 3 hours.
- Pepper to taste. Add some milk if too thick.
- Happy Vigilia! Happy Easter! Happy corn.
