Baked Creamed Corn II

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup butter
• 1 (8 ounce) package whipped cream cheese
• 1 cube chicken bouillon
• 1 (10 ounce) package frozen corn kernels, thawed
• 1/4 teaspoon white pepper
• 1/8 teaspoon ground nutmeg
• salt to taste
• 1/2 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/2 cup crushed buttery round crackers

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (177°C). Lightly grease an 8-inch square baking dish with a little of the butter.

2. Dissolve the chicken bouillon cube in a splash of boiling water and set aside.

3. Melt the remaining butter in a saucepan over low heat. Add the cream cheese and stir until it softens and melts smooth.

4. Stir in the heavy cream, the dissolved bouillon, white pepper, ground nutmeg and salt to taste. Keep stirring over low heat until smooth and warm.

5. Fold the thawed corn kernels into the cream cheese mixture, then spread everything evenly in the prepared baking dish.

6. Scatter the shredded mozzarella over the corn in an even layer.

7. Toss the crushed crackers with a little melted butter and sprinkle them over the mozzarella.

8. Bake uncovered for about 20 minutes, until bubbling around the edges and the topping is golden brown.

9. Let the dish rest for 5 minutes before serving.