BAKED CREAM CORN
½ cup butter
1 (8-oz.) package whipped cream cheese
1 cube chicken bouillon
1 (10-oz.) package frozen corn kernels, thawed
¼-tsp. white pepper
1/8 tsp., nutmeg
salt to taste
½ cup heavy cream
½ cup shredded mozzarella cheese
½ cup crushed buttery round crackers
Preheat oven to 400^. Lightly 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 cheese. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.
Bake 20 minutes in the preheated oven, or until browned.
Yield: 8 servings.
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