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Monterey jack corn bake

4/5/2023

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Ingredients
  • 2 eggs
  • 1 1/2 cups (12 ounces) sour cream
  • 2 cups fresh or frozen corn, thawed
  • 8 ounces Monterey Jack cheese, cubed
  • 1/2 cup soft bread crumbs
  • 1/4 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
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Instructions
  • In a large bowl, combine eggs and sour cream.  Add the corn, Monterey Jack cheese, bread crumbs and pepper; mix well.
  • Pour into a greased shallow 11/2 quart baking dish.  Bake, uncovered, at 350 degrees for 35 minutes.  Sprinkle with cheddar cheese; bake 5-10 minutes longer or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before serving.

Prep: 10 min
Yields 6 servings

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Kris Allen recommends:

90 Plus Riesling Lot 66 from Mosel, Germany, with our Monterey Jack Corn Bake.

The 90 Plus Riesling is a refreshingly juicy, off-dry Riesling (meaning a semi dry) that is grown on steep slopes throughout the Mosel and Saar river valleys.  This wine has fragrant aromas of stone fruit, which means fruit with a stone or pit in it.  That includes peaches, plums, cherries, and apricots.  This wine finishes with a touch of sweetness and crisp acidity.

With all of the great flavors in this wine it will match up with the Monterey Jack Corn Bake perfectly.  It can be a great side dish for Easter.

Take the time to know good wine!  Cheers!


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