GloriAnn Corn ‘N’ Cheese Casserole
- 8 ears GloriAnn Super Sweet Corn – kernels removed
- 3 large jalapenos – diced
- 8 ounces pancetta – diced
- 7 ounces sharp cheddar cheese – shredded
- 8 ounces Italian Four Cheese blend – shredded
- 2 cups panko bread crumbs
- 2 tablespoons flour
- 2 cups whole milk
- ½ cup butter
In a bowl, mix 1 ½ cups of panko bread crumbs with ½ stick (¼ c.) of butter (melted). Add half the Italian cheese (4 oz.) and mix. Set aside.
In a sauté pan, cook the diced pancetta and jalapeno for approx. 8 to 10 minutes. Drain some of the excess fat, add the corn kernels, and sauté for another 5 minutes.
In a separate pan, melt the remaining butter (¼ c.); add flour constantly stirring until it’s brown. Add milk and bring to a boil; reduce heat. While constantly stirring, add remaining cheese (both Italian (4 oz.) and cheddar (7 oz.)) and stir until completely melted.
Combine this with the pancetta/jalapeno/corn mixture. Add remaining panko bread crumbs (½ c.) and mix completely.
Put this in a casserole pan and top with panko/cheese topping. Bake for 30 minutes at 350° and enjoy!