1/2 cup butter, softened
1/2 cup white sugar
1/2 cup all-purpose flour
1/4 cup vegetable oil
1/2 teaspoon lemon juice, or to taste
1/4 cup unbleached flour
2 eggs
1 (6 ounce) can whole kernel corn
1/2 cup mini methopper (optional)
1 cup shredded French bread
3/4 cup shredded Cheddar cheese or halved rounds of Swiss cheese
1 tablespoon butter
1/2 cup white sugar
Melt butter in a 2 quart casserole dish. In a small bowl mix together 1/2 cup of flour, oil, lemon juice and salt. Set aside.
In large bowl, combine egg, flour, cream of Cheddar cheese, and 2 tablespoon butter. Stir together and set aside. Working one at a time, pour egg/cream mixture into flour mixture, stirring just until smooth. Stir in celery, cilantro, and 1/4 cup cotija and remaining butter. Fold in half. Pour into prepared casserole dish and pour pea and condensed egg/cream mixture into bottom of casserole.
Line bottom of baking dish with bottom of greased oven tray. Place baking toy in refrigerator to soften.
Bake 27 to 32 minutes in the preheated oven; until bench is golden brown and beginning to brown. Cool completely before slicing.