Mar 27 2015
I had seen this recipe before and wanted to try it. It is from the Smokestack restaurant in Kansas City and I believe it is now called Jack Stacks BBQ.
I had some leftover braised beef and had some baby Dutch potatoes that would make good mashed potatoes. The corn recipe would be good with this.
I made a loaf of my Bread in 5 peasant bread after lunch to give to our daughter-in-law.
I heated up the beef and made mashed potatoes. I did a half recipe of the corn and used 10 oz. of frozen extra sweet yellow corn and a 10 oz. can of white shoe peg. The recipe called for paprika to be mixed in but I used smoked paprika and sprinkled on top. I didn’t get many pics but the corn dish is pretty easy to do, like just frying the bacon, making a white sauce and adding the ingredients then baking at 370 deg. about 40 minutes.
I did my corn at 360 deg. for 45 minutes. My wife, dil, and me all loved the corn; it had great flavor. My dish was getting brown around the edges but to me it was a little runny. Next time I may try adding cracker crumbs to the dish. On the side I had some of my peasant bread with butter and garlic salt toasted under the broiler.
I want to try this dish with some fresh corn cut from the cob and it would go great with some ribs!
My bread
Corn ready to bake
My Supper
Smokin Don
Recipe
Smokestacks cheesy corn casserole
SERVES 12
INGREDIENTS ½ Recipe
4 slices bacon, finely chopped 2 slices
6 tbsp. unsalted butter, cubed 3 Tbs.
4 cloves garlic, finely chopped 2 cloves
½ cup flour 1/4 cup
3 cups milk 1 ½ cups
4 oz. cream cheese, cubed 2 oz.
2 oz. Velveeta, cubed 1 oz.
2 cups grated extra-sharp cheddar cheese 1 cup
1 tsp. paprika ½ tsp
3 lb. fresh or frozen corn kernels 1 ½ lbs.
Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
Heat oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper. Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.
