Corn Cheese Bake

I know I need to be better about adding side dishes to my page. I think I found a good one from my family cookbook. This one is from my "Aint" Hazel...my mom's sister. I don't think I ever ate one meal at her house while I was growing up and frankly, I never knew she could cook...but this little recipe is a gem! Who knew?? We really liked this! I changed it up from the original a little bit by adding 1 extra cup of cheese. We had grilled rib-eye steaks the other day and this was the perfect little side to go with it! Make sure you allow the dish to set a few minutes after cooking so some of the liquid absorbs.

Corn Cheese Bake



6 tablespoons butter ~ divided use
3 cups corn ~ fresh off the cob or frozen
2 tablespoons finely diced onion
1/2 teaspoon salt
1 teaspoon pepper
2 cups shredded cheddar cheese
1/2 cup heavy cream

Preheat oven to 350 degrees. Grease 2-quart casserole dish with cooking spray. Dot with 3 tablespoons of butter.

Combine corn, onion, salt, pepper and 1/2 of the cheese in a mixing bowl.

Pour into prepared casserole dish.

Dot top of corn mixture with butter and remaining cheese. Pour in cream.

Bake uncovered for 20 - 30 minutes until cheese is melted. Allow to set for 10 minutes before serving.

The line-up.

Combine corn, onion, salt, pepper 

and 1/2 of the cheese in a mixing bowl.

Dot casserole dish with 3 tablespoons of butter.

Combine corn, onion, salt, pepper 

and 1/2 of the cheese and pour 

into prepared casserole dish.

Dot top of corn mixture with 

butter and remaining cheese.

Pour in cream.

Bake it up! Allow to set for 10 minutes before serving.

Enjoy!!