| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | American | 1 | servings | |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 4 | ts | All-purpose flour |
| 1/8 | ts | Garlic powder |
| 3/4 | c | Milk |
| 6 | oz | Sharp American cheese; shredded, (1 1/2 cups) |
| 1 | pk | (3-ounce) cream cheese; cut up |
| 3 | pk | (10-ounce) frozen whole-kernel corn; thawed |
| 3 | oz | Diced ham |
INSTRUCTIONS
When we featured Kansas City barbecue back in June 1990, we found enough great rib joints to keep you licking your lips and fingers for weeks. The Smoke Stack restaurant in south Kansas City, Missouri, serves this creamy baked corn side dish with its out-of-this-world barbecued chicken, fish, beef and pork. Try the dish with hamburgers, too. (I would imagine you could add jalapenos to this.Heidi) 1. In a large saucepan, melt butter or margarine. Stir in flour and garlic powder. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Stir in cheeses. Cook and stir over low heat till melted. 2. Stir in the corn and ham. Transfer mixture to a 2-quart casserole. Bake in a 350° oven for 45 minutes or till heated through. Makes 10 to 12 servings. Posted to bbq-digest by heidi anderson <heidi125@mail.snet.net> on Jul 27, 1999, converted by MM_Buster v2.0l.
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