Cheesy Corn Bake - Week 3

Chefs-n-Chopper

Tim Keegan, Pitmaster, Jack Stack BBQ

Customer Rating: Recipe Rated Five Stars - Top Rating

4 Ratings    1 Comments

Yield: 8 servings

Ingredients

1 package (8 oz) cream cheese, cubed 1- inch
2 cups sharp cheddar cheese, shredded
3/4 cup 2% milk
1/2 teaspoon garlic salt
1 package (10 oz) frozen kernel corn
1/4 lb smoked ham, diced 1/4- inch

Directions:

In a four-quart sauce pan, over low heat, melt cream cheese, cheddar cheese and 2% milk. Stir constantly to prevent scorching, until thickened, smooth and bubbly.

Stir in garlic salt and remove from heat.

Stir in corn and ham.

Transfer mixture to a two-quart casserole dish.

Bake at 350 degrees F for 1 hour.

Customer Comments

Recipe Rated Five Stars - Top Rating

D J Lenexa, ks

“Q: How should this be served? is it a bread dip? or Cracker dip? What are the suggestions? A: This recipe is actually a side dish and can be served with any meat or poultry. It's wonderful with a slab of ribs or bbq chicken.”

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