Cheesy Corn Bake

Looking for a side dish to take to a party or just to shake up your normal rotation? I absolutely love this recipe. The corn is sweet and crunchy, the cheese is ooey-gooey and the buttered bread topping…well, it is to die for. I would put this in the “sometimes food” category because it’s pretty decadent and definitely not low calorie. But dang, it is really good. I took it to a potluck dinner yesterday and came home with an empty pan and lots of compliments.

6 cups frozen sweet white corn, thawed (a little less than two 16 oz bags)
1 12 oz can evaporated milk
4 tablespoons finely chopped onion (about 1/2 a small onion)
2 eggs, beaten
salt and pepper to taste
2 cups grated cheese (I used a Mexican blend, Swiss is really yummy, but any cheese will do)
1 cup butter
12-14 thin slices white bread

Remove crust from bread and cut into cubes. Mix corn, milk, onion, egg, salt, pepper and half the cheese in a 9×13 baking dish. In a skillet, melt butter. Toss in sliced bread cubes, stir to evenly coat with butter, and cook until bread is lightly browned. Evenly spread bread cubes on top of corn mixture. Sprinkle with remaining cheese. Bake at 350 degrees for 45 minutes or until golden brown.

If I were making this recipe for just my family, I would halve everything and bake it in an 8×8 or 9×9 pan.


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