Cheesy lines would be so appropriate for this post, no?! Cheesy corn bake, cheesy filling, cheesy lines….You picking up what I’m putting down? Unfortunately for you (or lucky for you, depending on how you see it), I’m fresh out of my cheesy lines and the best I’ve got is “things are getting cheesy around here”. How cheesy and appropriate of me. Now that I’ve used the word ‘cheesy’ more times than a Kraft mac n’ cheese factory, let’s just see if I can find more ways to use it. Ohhhh like this cheesy corn bake. It’s super cheesy (obvs) and super delicious (double obvs). I’ve basically been eating this my whole life (it’s a family recipe) and by eating, I actually mean face planting into it caveman style and fighting off anyone else who comes within 10 feet of it. Don’t believe me? Ask my husband, who got the wrath of the cheesy corn bake monster (which is so obviously a thing) the other day when I found out he had eaten the remaining leftovers. Ummmm hello?! Doesn’t he know this is basically my favorite thing ever (after chocolate…and ice-cream…and Chanel….and wine)?!?! So today’s lesson is- go make this instantly, eat it all by yourself, and if you don’t, guard the leftovers with your life!
Cheesy Corn Bake
Makes 6-8 servings
1 6 ounce can of evaporated milk
1 egg, slightly beaten
2 tablespoons of finely chopped onion
1/2 teaspoon of salt
Dash of pepper
3/4 cup of grated swiss or cheddar cheese
3 cups of corn
1/2 cup of bread crumbs
2 tablespoons of melted butter
1/4 grated swiss or cheddar cheese
Preheat the oven to 350 degrees. In a medium bowl, combine the milk, egg, onion, salt and pepper, 3/4 cup of cheese and the corn. Pour into a greased loaf pan (10″ x 6″) and set aside. Mix together the bread crumbs, butter and the 1/4 cup of cheese. Sprinkle on top of the corn mixture, then bake 25-30 minutes, or until set. Serve hot (but tastes great as cold leftovers, if you have any left!).
Recipe from my family