Betty demonstrates how to make Creamed Corn with Fried Sage Leaves. This is a great holiday casserole that consists of corn, milk, eggs, butter, and flavorings. It is garnished with Fried Sage Leaves.
|Melted butter||3/4 Cup (12 tbs) , separated|
|Shallot||1 , mince|
|Fresh sage||2 Tablespoon , finely chopped|
|Milk||2 Cup (32 tbs)|
|Whole kernel corn||32 Ounce|
|Eggs||2 , beaten|
|Cooking oil spray||2 Dash|
In a large pot, place cup melted butter over medium heat.
Add minced shallot and sauté for about 1 minute.
Stir in flour, sage, salt, and milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in corn. Place crackers in a gallon-sized Zip-Lock bag and crush finely. Add half of the crushed crackers to corn mixture.
Stir beaten eggs, sugar, and cup melted butter into corn mixture.
Pour into a 2-quart baking dish that has been sprayed with cooking oil spray.
Bake, covered, at 350 degrees (F) for 35 minutes. Add the final cup of melted butter to the Zip-Lock bag containing the remainder of the crushed saltine crackers. Use your fingers on the outside of the bag to distribute the butter evenly through the cracker crumbs.
Top casserole with buttered cracker crumbs, return to a 350 degree oven, and bake, uncovered, for 10 to 15 minutes, until top is beginning to brown.
Garnish top with Fried Sage Leaves and serve immediately while hot.
Serving size Complete recipe
Calories 2948Calories from Fat 1535
% Daily Value*
Total Fat 174 g267.7%
Saturated Fat 94 g470%
Trans Fat 0 g
Sodium 4486 mg186.92%
Total Carbohydrates 277 g92.3%
Dietary Fiber 7 g28%
Sugars 66 g
Protein 73 g146%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet