All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Make the Creamed Corn
Preheat oven to 350 degrees.
In provided metal tray, combine corn, onion salt, cheddar cheese, cream, and sugar until completely combined. Top with cream cheese.
Bake in hot oven until cheese melts and bubbles, 15-20 minutes.
While creamed corn bakes, bake sweet potatoes.
Bake the Potatoes
Remove sweet potatoes from packaging tray. Do not bake the plastic!
Spread sweet potatoes on bottom of second provided metal tray. Sprinkle with brown sugar, pecans, and ¼ tsp. salt. Top with butter and marshmallows.
Bake in hot oven until marshmallows are golden brown, 15-20 minutes.
Finish the Dish
Let sweet potatoes cool, 5 minutes.
Carefully, stir cream cheese into corn until combined. Crumble butter crackers and sprinkle over creamed corn. Bon appétit and happy Thanksgiving!
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