This month's Supper Club theme was Spice Grab Bag. During one of our past events, we all picked a spice and wrote the name down on a piece of paper. We tossed them in a bag and we all grabbed one, and that had to be the featured flavor in the dish for this month. I drew cinnamon, and I was going to make a dessert, but Dino had nutmeg, and he couldn't find something non-desserty to make that really featured nutmeg. So I found this corn dish and thought it sounded interesting. It sounded kind of like a cinnamon-spiced creamed corn to me. I used a stick of butter instead of margarine. It was super simple to put together, but it took me 1 ½ hours to get it to cook all the way, which I was not planning on. Luckily, even though it doesn't look too great, it tastes wonderful! It's like a really sweet creamed corn pudding. I was calling it "corn brulée". It was one of those recipes that's just weird enough to be a hit. I think this could be served as a dessert, with a scoop of vanilla ice cream on top. And you could definitely cut back on the amount of sugar in the recipe and still have it be plenty sweet. Yum. I meant to get a photo of it after we dug in to show off the creamy texture, but I forgot. Oops!
Allrecipes - Linda Rier
"This sweet, creamy corn dish has been a family favorite for almost 30 years. Family and friends continue to request it."
Prep Time: 5 Min
Cook Time: 1 Hr
Ready In: 1 Hr 5 Min
Yield 4 to 6 servings
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
Bake in preheated oven for 60 minutes, until a knife inserted in center comes out clean. Sprinkle ¼ cup sugar and cinnamon over top.
Amount Per Serving Calories: 481 | Total Fat: 22.1g | Cholesterol: 10mg
Big Flavors Rating: 4 Stars