Creamed Indian Corn Bake With Indian Spices

Its like souffle, creamed corn and bread pudding all in one.

Creamed Indian Corn Bake With Indian Spices

Okay, lets discuss some things.

Corn is an American food, not known in Europe or Asia until Columbus.

Creamed corn is all American too. 

American Creamed corn is smashed or chopped corn simmered with sugar salt and pepper.

Thats all.

However Ive seen a few recipes for so called creamed corn with cream, cheese, bacon etc in them.

So I decided to create a hybrid.

While I researched Native American spices, guess what? Its all the spices we use in tacos and pumpkin pie. So thats what I used.

I added the chicken powder to dial down the sweetness and add umaminess.

ENJOY!
My house smells fabulous with this in the oven.

2 large cans niblets, NOT DRAINED

2 bags frozen indian corn

4 eggs

2 cups milk

2 T sugar

1 "head" Scallions, chopped

4 cups premade cornbread cubes

2 t Pumpkin Spice

4 T Taco mix
4 T Chicken powder

1 t red pepper flakes

1 box cream cheese

First, freeze the cream cheese  for about 2 hours and then cut it up into tiny cubes, then spread them out on a plate and keep in the freezer till needed..

Toast the corn bread cubes lightly, in a pan or the oven

Next, pulse the canned niblets in a food processor about 4 times, put in a bowl and add the sugar, indian corn and scallions and toss.

In another bowl whisk the eggs, milk,and spices.

Preheat the oven to 350oF

Grease a baking dish

Add the eggs to the corn and mix, then toss in the cornbread.

Then pour it all in the dish and bake 1-1/2 hour covered
Or until the center tests at 170oF

Remove the foil and let it bake 10 extra minutes to brown, serve.

Note: I tested this at 350oF I should have done 400oF for 15 mins then 1 hour at 350oF