The Seaside Baker
Creamed Corn Cornbread Casserole
Preheat oven to 375 degrees.
To make the creamed corn, melt butter in a large skillet set over medium high heat.
Add the minced garlic and sauté for 2-3 minutes.
Add the frozen corn, sugar, salt, pepper, and heavy cream. Cook for 5-6 minutes or until cream is simmering.
Once simmering, reduce heat to low.
Remove half of the corn/cream mixture and blend until smooth in a blender or food processor.
Return the puree to the pan; stir to combine. Remove from the heat.
If not baking in the skillet, transfer creamed corn to a 9x13 inch pan.
To make the cornbread, stir together water, melted butter, mayonnaise, and full box of Krusteaz Fire Roasted Cornbread mix until blended.