Directions
Preheat your oven to 375°F (190°C).
Grease a 9×13 inch baking dish with butter or non-stick spray.
In a large bowl, combine the diced potatoes and corn kernels.
In another bowl, whisk together the eggs, milk, salt, pepper, garlic powder, and onion powder.
Pour the egg mixture over the potatoes and corn, stirring to combine.
Stir in half of the shredded cheddar cheese.
Transfer the mixture to the prepared baking dish, spreading it evenly.
Sprinkle the remaining cheese over the top.
Drizzle the melted butter over the cheese.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the potatoes are tender.
Let the casserole cool for a few minutes before serving.
Variations & Tips
For a bit of a kick, you can add some diced jalapeños or a pinch of cayenne pepper to the mixture. If you prefer a creamier texture, substitute half of the milk with heavy cream. You can also add cooked and crumbled bacon or diced ham for extra flavor. For a vegetarian twist, try adding some sautéed mushrooms or bell peppers. This dish is quite versatile, so feel free to experiment with your favorite ingredients.
