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Hey guys, need an opinion on a side I'm thinking about making for tomorrow. I'm smoking a brisket, having potato salad, and deviled eggs. Not too much stuff, but I really want to make a creamed corn casserole.

From what I've read, it can be made custardy, but I think no one will try it but me. Does anyone have any advice or tweaks to a recipe such as that? I always picture it to have a texture of Mac and Cheese with breadcrumbs on top.

And for reference, I was looking at sides regularly served at an Austin BBQ restaurant.

To 6 - 8 ears of corn add:

1/2 - 1 cup heavy cream or creme fraiche
4 oz. thick-cut bacon w/ grease
1 sprig fresh rosemary
1 tbsp fresh chives
2 tbsp yellow cornmeal
1/4 cup grated parmesan.

Ry Manchu wrote:To 6 - 8 ears of corn add:

1/2 - 1 cup heavy cream or creme fraiche
4 oz. thick-cut bacon w/ grease
1 sprig fresh rosemary
1 tbsp fresh chives
2 tbsp yellow cornmeal
1/4 cup grated parmesan.

That recipe sounds delicious. I gotta try this.

Ry Manchu wrote:To 6 - 8 ears of corn add:

1/2 - 1 cup heavy cream or creme fraiche
4 oz. thick-cut bacon w/ grease
1 sprig fresh rosemary
1 tbsp fresh chives
2 tbsp yellow cornmeal
1/4 cup grated parmesan.

Om nom nom! Gonna save this one. Thank you!