If you like cornbread, you’ll love this cornbake. It’s gives a bit of the same taste but it’s so much better with the cheese added to it. Next time I am going to try to a pepper jack cheese for an extra kick! This is one bake you’ll want to eat over and over again. Check out what they are saying about this recipe over at Group Recipes:
This awesome side dish is great with BBQ! I almost always make it with brisket. It is similar to Smokestack in Kansas City’s version.
If I’m going to be short on time or oven space, I will cook this in the slow cooker to start. Then, for the last few minutes, I throw it in the oven on broil so it gets that crunchy top.
Ingredients
2 Tbsp butter or margarine
4 tsp Gold Medal flour
1/4 tsp McCormick’s garlic powder
1/4 tsp liquid smoke
1 1/2 cups of Kraft shredded sharp cheddar cheese
4 oz cream cheese, cubed
2 16 oz pkgs frozen corn, thawed
3/4 cup milk
Instructions
In a large saucepan melt margarine.
Stir in flour, garlic powder and liquid smoke
Add milk all at once.
Cook and stir over medium heat until thickened.
Stir in cheeses, stir until melted.
Stir in corn. If the corn is not completely thawed it’s ok, it’s just a little harder to stir.
Transfer mixture to a 2 quart casserole dish
Cover and Bake at 350 degrees for 45 minutes
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Quick Tip: If it’s in season, use corn from the cob!
Thanks again to Group Recipes for this simple and delicious recipe.