Southern Baked Corn
(courtesy of Jay Rathmann, chef/owner, BJ’s Nevada Barbecue Co. in Sparks. Serves 8 to 10)
2, 29.5-ounce cans creamed corn
3 cups frozen or fresh corn
1 cup panko breadcrumbs
1 cup onion, diced
1 cup celery, diced
¾ cup milk
1 cup Cheddar cheese, shredded
3 tablespoons butter
1 large egg
½ tablespoon kosher salt
1 teaspoon black pepper
Mix all ingredients in bowl until combined, add mixture to greased casserole dish, and bake at 325 degrees F for 35 to 45 minutes or until center reaches 165 degrees F.
