Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- In a large deep skillet, heat the oil on medium-high and add the bacon in a single layer. Separate into two batches if needed.
- Cook the bacon until crispy and transfer to a few paper towels to absorb the excess grease. Set aside.
- If there is an excess of grease left in the pan, drain or blot it with paper towels until it is reduced to about 1 tablespoon.
- Reduce the heat to medium and add the chopped onions to the skillet. Sauté until softened and translucent.
- While the onions are cooking, chop bacon into ½-inch pieces. Set aside.
- Transfer the cooked onions to a small dish. Set aside.
- Reduce the heat to medium-low and melt the butter.
- Sprinkle in the flour and whisk until smooth.
- Add the cream cheese, heavy cream, and milk. (Dividing the cream cheese into smaller chunks will help it melt faster.) Whisk continuously until the cream cheese is completely melted and the mixture is smooth.
- Mix in the corn, onions, and the bacon, reserving 2-3 tablespoons for the topping.
- Lightly coat a 2-quart casserole dish with non-stick spray and pour in the creamed corn.
- Top with the remaining chopped bacon.
- Bake on the middle rack, in the preheated oven for 20 minutes.
- Let rest for 5 minutes before serving.
- Garnish with chopped parsley, chives, or green onions. (optional)
Nutrition
Notes
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