Real Creamed Corn

Preheat your oven to 350 degrees F.

Cook the bacon over medium heat, in an ovenproof skillet. If you don’t have an ovenproof skillet, it’s fine – just use a regular skillet and transfer everything to a baking dish when you’re done with the skillet cooking. As the bacon begins to cook, add the red onion and garlic and cook just a few more minutes. Add one cup of the corn and stir well. Then place the skillet in the preheated oven and bake for 10 minutes.

Remove the skillet from the oven and add the cream. Place the mixture in a blender and purée it. Then return puree to the skillet and add the remaining corn and the green onions. Place the saucepan over medium heat and simmer until the corn is thickened and has reduced to about 3 cups. This takes approximately 25 minutes. Stir frequently to prevent scorching. Season to taste with salt and pepper, adding more if desired.