Cream Cheese Corn Casserole (Print Version)

# Ingredients:

01 - 1/4 teaspoon black pepper
02 - 18 oz bag frozen corn, thawed
03 - 1/3 cup milk
04 - 1/4 teaspoon cayenne pepper, optional
05 - 4 tablespoons butter
06 - 1 cup sharp cheddar, shredded
07 - 8 oz cream cheese, softened and cut into cubes
08 - 1/2 teaspoon salt

# Instructions:

01 - Set your oven to 350°F and grease a 2-quart baking dish so nothing sticks.
02 - Warm up the cream cheese and butter in a pot on low. Stir until it's all melted and smooth. Pour in the milk and blend it well.
03 - Throw in the thawed corn, black pepper, salt, and cayenne (if you want a kick). Mix it all up nicely.
04 - Dump the mix into the greased dish and spread it out. Scatter shredded cheddar on top evenly.
05 - Pop it in the oven and bake for about 20 minutes. You'll know it's ready when it’s bubbly and has golden spots.
06 - Pull it out of the oven and give it a few minutes to cool down before digging in.

# Notes:

01 - For a fresh touch, sprinkle some chopped parsley or chives on top before serving.

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