Devilish Corn

Name: Devilish Corn
Ingredients: 14 cup butter; 2 tablespoons flour; 1 teaspoon dry mustard; 1 tablespoon lemon juice; salt and pepper; 12 cup half-and-half cream; 4 slices bacon, cooked and crumbled (or to taste); 2 hard-boiled eggs, coarsley chopped; 1 (14 ounce) can canned corn niblets, drained; 1 (14 ounce) can creamed corn; 13-12 cup grated parmesan cheese; 1 cup cracker crumb, coarsley chopped; 2 tablespoons butter, melted

13 ingredients

12 steps

Ingredients

14 cup butter
2 tablespoons flour
1 teaspoon dry mustard
1 tablespoon lemon juice
salt and pepper
12 cup half-and-half cream
4 slices bacon, cooked and crumbled (or to taste)
2 hard-boiled eggs, coarsley chopped
1 (14 ounce) can canned corn niblets, drained
1 (14 ounce) can creamed corn
13-12 cup grated parmesan cheese
1 cup cracker crumb, coarsley chopped
2 tablespoons butter, melted

Directions

1

Set oven to 350 degrees.
2

Grease a 1-1/2-quart baking dish, or a dish large enough to hold the mixture.
3

In a large saucpan, melt butter.
4

Add in flour, mustard powder, lemon juice, salt and pepper; mix/whisk well to combine.
5

Add in half and half cream; stir/whisk until thick and bubbly.
6

Remove the pan from the heat and add in bacon, chopped eggs, corn niblets and creamed corn; mix well to combine.
7

Transfer to a casserole dish.
8

Sprinkle with grated Parmesan cheese.
9

Combine the cracker crumbs with melted butter.
10

Sprinkle on top of the cheese.
11

Bake for 40-45 minutes, or until bubbly and hot.
12

Garnish with sliced hard-boiled eggs if desired.