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Corn Cheese

Corn Cheese

Yields 6 Servings
occasions
Lunch, Dinner
dairy ingredients
Butter, Milk, Cheese
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Corn Cheese

INGREDIENTS

DIRECTIONS

1
First make the cheese sauce. Melt the butter, and add the flour, stirring to make a roux. Slowly add the milk, stirring the whole time as you do. Cook on the hob for about 4 minutes, stirring very regularly so lumps don’t form. Only at this point add most of the grated cheese (if you add at the beginning it will separate), leaving some for the topping. Season with salt, pepper and nutmeg.
2
Preheat the oven to 190°C.
3
Open the bag of corn (no need to defrost) and place in a large ovenproof dish. Slip in the three bay leaves. Pour over the cheese sauce and stir to combine. Dot with the rest of the grated cheese and thin slices of butter. Bake in the oven for 20 minutes, until the mixture is bubbling hot and the cheese topping is brown and crispy.

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Ingredients Checklist

Instructions

1
First make the cheese sauce. Melt the butter, and add the flour, stirring to make a roux. Slowly add the milk, stirring the whole time as you do. Cook on the hob for about 4 minutes, stirring very regularly so lumps don’t form. Only at this point add most of the grated cheese (if you add at the beginning it will separate), leaving some for the topping. Season with salt, pepper and nutmeg.
2
Preheat the oven to 190°C.
3
Open the bag of corn (no need to defrost) and place in a large ovenproof dish. Slip in the three bay leaves. Pour over the cheese sauce and stir to combine. Dot with the rest of the grated cheese and thin slices of butter. Bake in the oven for 20 minutes, until the mixture is bubbling hot and the cheese topping is brown and crispy.
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