Cheesy Corn Casserole

1. Preheat oven to 350°F.
2. Over medium-low heat, melt 2 tablespoons of butter in a saucepan. Sprinkle 4 tablespoons all purpose flour over the melted butter and whisk it in. Add 1/4 teaspoon granulated garlic and onion powder. Let it bubble away for 2 minutes to cook out the icky flour taste.
3. Slowly whisk in 1 to 1 1/4 cup of milk. Add a bit of salt and pepper. Whisk until the lumps are gone and let it bubble away and thicken for 4-5 minutes. Switch your whisk for a spoon.
4. Take the pan off of the heat and stir in 3/4 cup of the shredded cheddar cheese and 2 cups of corn.
5. Pour the mixture into a greased medium-sized casserole dish (I used a 7″ x 10″ casserole, but an 8″ x 8″ or 9″ x 9″ will work perfectly!) and cover the top with the remaining 1/4 cup of cheese.
6. Bake in the oven for 40 minutes!

Adapted from Fiorella’s Jack Stack Barbecue in Kansas City, KS.