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TEST KITCHEN APPROVED

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, room temperature; 3 cups shredded cheddar cheese; Sour cream and minced chives

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 30 min. Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Karen Kuebler, Dallas, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 15, 2022

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

TEST KITCHEN APPROVED

Baked Sweet Corn Croquettes

2 Reviews Add your review

Yield:5-1/2 dozen

Prep:30 min

Cook:10 min

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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, room temperature
3 cups shredded cheddar cheese
Sour cream and minced chives

Text Ingredients

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Directions

1
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.

2
Fill greased mini-muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 8-10 minutes. Serve warm; top with sour cream and chives.