Smoke Stack Cheesy Corn Bake

"This recipe is credited to Fiorella's Jack Stack Barbecue in Kansas City, MO. Nothing like Kansas City barbecue, and this is a very popular side dish served at the "Stack.""
 
Smoke Stack Cheesy Corn Bake created by Myrab51
Ready In:
1hr 15mins
Ingredients:
8
Serves:
10-12
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ingredients

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directions

  • Melt butter; stir in flour and garlic powder.
  • Add milk; cook & stir over medium heat.
  • Heat until thick and bubbly; stir in cheeses. Cook/stir over low heat until cheeses melt; stir in corn & ham.
  • Bake in 2 qt casserole for 45 minutes at 350.

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  1. Ruth T.
    I used a package of frozen roasted corn, and it came out much closer to what they serve at the restaurants. Its a little smoky without being overdone.
     
  2. Michelle M.
    This is an awesome recipe! We went to Jack Stack and had the cheesy corn bake and we searched the network for the recipe... This turned out to be the best cheesy corn bake that I have ever tasted! You know I added a few extra ingredients.. Awesome recipe!
     
  3. CindiJ
    It is very close to what they serve in the restaurant. I made exactly as written and next time will make changes I think are missing. Salt & pepper - maybe 1/2 tsp. would be a huge flavor enhancer. Made this again and adjusted for our tastes. This is a very easy dish to make and great for taking to pot lucks. I did notice the last time I ate in their restaurant there were some green onions in the dish. I have made with crumbled fried bacon as well as the diced ham and both are equally good. Thanks again for posting!
     
  4. Myrab51
    Smoke Stack Cheesy Corn Bake Created by Myrab51
  5. Myrab51
    I live in Florida, but one of my very best friends lives in KC. Every time I go to see her, she takes me for this very dish. It is soooo good. This recipe nailed it. The only changes I made was to increase the garlic powder to 1/4 tsp like someone else mentioned. I also added a few dashes of the hickory flavor of Liquid Smoke, since they use smoked meats in the actual restaurant. It was amazing! The company that was over ate a huge serving of seconds. The only problem with this recipe is the very high fat value. It is still nice as a splurging treat or for special occasions.
     

RECIPE SUBMITTED BY

I live in a small rural community just south of Kansas City, MO. I have three sons, one in the Navy in Virginia, one in the Air Force in Montana, and one here in MO. All are single. I live with my DH and one very spoiled (rescued)cat named "Oscar" who loves to watch TV when I put his "Hammy Hamister" tape in. I retired from full time work when we were transferred to southern California for three years. Loved That! Since coming back to Missouri, I work a few hours a week for our oldest son. Otherwise I'm usually home on the zaar website! Where does the time go????? I have hundreds of cookbooks and enjoy reading them all, but I especially enjoy the cookbooks with "pictures" of the finished product! My passions, besides my husband, include collecting cookbooks, collecting Boyds Bears, collecting Peteroboro Baskets, vacationing in Palm Springs, getting on the Zaar site, and making our cat happy! I don't really think much about pet peeves, but I do dislike all the "insert" pages the magazine companies put in their magazines!
 
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