Southern BBQ Cheddar Corn Casserole
3 cups (12 oz.) shredded Cheddar cheese
2 Tbsp. all-purpose flour
½ tsp. black pepper
1 ½ cups sour cream
4 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, well drained
3 cups (about 1 lb.) hot cooked barbeque pulled pork
2 cups prepared coleslaw, optional
- Preheat oven to 350°F. Stir together cheese, flour and pepper in a large bowl. Stir in corn and sour cream until well blended. Spoon into a 9 x 13-inch baking dish.
- Top with hot pork; cover and bake 30 minutes or until bubbly.
- Uncover and bake 15 more minutes. Top with coleslaw, if desired, just before serving.