Baked Sweet Corn Croquettes

Name: Baked Sweet Corn Croquettes
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 5-1/2 dozen.
Ingredients: 3 cups fresh corn, divided; 1 cup cornmeal; 1 cup 2% milk; 1 teaspoon sugar; 1/4 teaspoon ground cinnamon, optional; 4 ounces cream cheese, softened; 1/4 cup butter, softened; 2 large eggs; 3 cups shredded cheddar cheese; Sour cream and minced chives

These delicious corn croquettes are baked like muffins instead of fried. They can be served with butter, but my family prefers salsa as an accompaniment. —Karen Kuebler, Dallas, Texas

Ingredients

3 cups fresh corn, divided
1 cup cornmeal
1 cup 2% milk
1 teaspoon sugar
1/4 teaspoon ground cinnamon, optional
4 ounces cream cheese, softened
1/4 cup butter, softened
2 large eggs
3 cups shredded cheddar cheese
Sour cream and minced chives

Directions

Preheat oven to 350°. Place 2 cups corn kernels in a food processor; process until pureed. Transfer pureed corn to a large bowl; whisk in cornmeal, milk, sugar, remaining corn and, if desired, cinnamon until blended. In another bowl, beat cream cheese, butter and eggs until pale yellow and slightly thickened, about 10 minutes. Fold in cheddar cheese. Stir in corn mixture.
Fill greased mini-muffin cups three-fourths full. Bake 8-10 minutes or until a toothpick inserted in center comes out clean. Serve warm; top with sour cream and chives.

Originally published as Summer-Sweet Corn Croquettes in Make & Take Cookbook 2016

Reviews

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Average Rating:

Richard

Jul 25, 2018

These came out very bad, bland, took a long time to set in the oven. Also, the recipe states that it yields 5 1/2 dozen? Perhaps in a very, very mini muffin pan- for which the recipe never stated on the pan size. I got 12 in a regular muffin pan.
Jellybug

Jun 19, 2018

Trying out side dishes for Thanksgiving and I was so surprised. They are delicious and easy to prepare..