Ingredients:
- 1/2 cup butter
- 1 package (8 oz) whipped cream cheese
- 1 cube chicken bouillon
- 1 package (10 oz) frozen corn kernels, thawed
- 1/4 teaspoon white pepper
- 1/8 teaspoon ground nutmeg
- salt to taste
- 1/2 cup heavy cream
- 1/2 cup shredded mozzarella cheese
- 1/2 cup crushed buttery round crackers
Directions:
Preheat oven to 400 degrees. Grease an 8x8 inch casserole dish.
In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg, and salt. Stir in the cream.
Transfer the mixture to the prepared dish. Sprinkle with cheese and top with crackers.
Bake 20 minutes, or until lightly browned.
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Holy cow! Talk about the arteries slamming shut!
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