Cheese corn casserole

Marina Coldwell

Serves six.

This side dish serves well with any roasted meats.

2, 13-oz cans of cream style corn

2 tbsp. butter, melted and extra for greasing

2 eggs, lightly beaten

2 1/2 tbsp. flour

2 cups shredded Monterey Jack or sharp cheddar

2 tbsp. sugar

Preheat the oven to 350F. Lightly butter a 10-inch baking dish that is suitable for serving from.

Place the cream style corn in a mixing bowl. Stir in the eggs, flour, sugar, melted butter, and one and half cups of the cheese.

Transfer the mixture to the baking dish and sprinkle the remaining cheese over. Bake in the middle of the oven for 50 minutes, or until set and starting to pull away from the sides.

Cover with foil if the top starts to brown too much. Remove from oven and leave to set five minutes before serving.

Hope you enjoy this favorite of mine.

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