This easy corn casserole is one that is going to
disappear quickly from the table! Face Rock Peppercorn Harvest cheddar adds a fantastic pepper
note to dishes with its warm savory flavor.
You can prep this a day ahead, just leave off the toppings
until you are ready to cook.
Serving this dish for Thanksgiving but your oven
space is limited? When your turkey is done, use the time it will take to rest
and carve your bird to pop your side dishes like this into the oven to cook or
reheat.
¼ cup chopped fresh herbs (parsley, thyme, and/or sage work
well)
Directions
In a medium size sauce pan, add about a tablespoon of olive
oil and sauté the onion and garlic until they are fragrant and start to soften.
Add drained corn, cream cheese, 2 tablespoons of butter, and
1 cup grated Peppercorn Harvest. Stir until all is melted and combined. Season
with salt and cracked black pepper.
Pour corn mixture into a baking dish, sprinkle with the
breadcrumbs, a cup of grated Peppercorn Harvest, and chopped herbs.
Bake at 375° degrees for 15-20 minutes, or until the cheese
is melted and bubbling.
