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Cream Style Sweet Corn 14.75 Oz.

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Cream Style Sweet Corn 14.75 Oz.

A farmer in the early 20th century could hand pick roughly 100 bushels of corn a day. Today, a modern combine do this in 7 minutes.

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Baked Parmesan Creamed Corn

Description

Recipe by Tiffany Edwards of Creme de la Crumb

Prep time: 10 min.
Cook time: 55 min.

Ingredients
2 can (14.75 oz.) Libby’s® Cream Style Sweet Corn
1 can (15 oz.) Libby's® Whole Kernel Sweet Corn
1⁄4 c flour
3 large eggs
1 tsp salt (or to taste)
1⁄4 tsp pepper (or to taste)
1⁄2 tsp garlic powder
2 tsp sugar
1⁄2 c parmesan cheese (finely grated)
1⁄3 c buttery crackers (crushed)
4 tbsp melted butter
canned grated parmesan (optional)
Instructions

Preheat oven to 350 degrees F and grease baking/casserole dish. 

Stir together Libby’s® Cream Style Sweet Corn, Libby’s® Whole Kernel Sweet Corn, flour, eggs, salt, pepper, garlic powder and sugar in large bowl. Pour mixture into prepared baking dish.  Sprinkle parmesan cheese on top.

Bake in preheated oven for 35-40 minutes. Remove from oven, sprinkle crushed crackers on top, then drizzle with melted butter. 

Bake for another 5 minutes, until crackers are browned. Allow to cool slightly before serving.

Top with grated parmesan cheese, if desired.