Friday, June 10, 2011

Spectacular Sides: Cheesy Corn Bake

This side dish is great for feeding a several people. It makes quite a lot! I like the taste and the texture, and my kids really ate it up well, too!

Cheesy Corn Bake

4 Tbsp butter or margarine, melted
1/4 cup flour
1/2 medium onion, chopped
1 tsp salt
1/4 tsp ground black pepper
1 1/2 cups milk
1 cup shredded Cheddar cheese
4 eggs
1 can cream-style corn
1 can corn kernels, drained
1 Tbsp prepared mustard
1 cup breadcrumbs
1 Tbsp butter or margarine, melted
1/2 cup breadcrumbs

Using nonstick cooking spray, grease a 2-3 quart baking dish. Preheat oven to 325 degrees. Melt 4 Tbsp butter in a large saucepan over medium heat. Add onions and cook for 3-4 minutes. Stir in flour, salt & pepper until combined. Reduce heat to medium-low, then slowly stir in milk with a whisk. Continue cooking, stirring, until thick & bubbly. Stir in cheese until melted. Meanwhile, in a mixing bowl, beat eggs with a fork. Stir in cream-style corn and corn kernels, mustard, and 1 cup breadcrumbs. Combine the cheese mixture with the corn mixture and pour into prepared baking dish. Melt the remaining 1 Tbsp butter and toss with 1/2 cup breadcrumbs. Sprinkle over casserole. Cover and bake for 1 hour.

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