Corlea’s Baked Creamy Corn Casserole

Corn casserole

Awesome and Easy Creamy Corn Casserole

½ cup divided milk
½ cup heavy cream
2 Tbl unsalted butter
1½ Tbl sugar
2 Tbl flour
1 tsp salt
4-5 cups fresh corn kernels (thawed frozen will also do, but it should be well drained)
2 large eggs
1/4-1/2 cup shredded Asiago or any other Hard Italian cheese, optional
Chives for garnish

Preheat oven to 400F
Spray a 2-liter baking dish.
In a saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter and bring to a boil.
While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
Now whisk the eggs until well beaten.
Once the milk comes to a boil, add in the slurry and whisk until slightly thickened, ±1 minute.
Remove from the heat, then add the corn and salt and mix until combined.
Then slowly add the eggs while mixing the entire time, as you do not want the eggs to curdle.
Pour the mixture into your baking dish.
Bake for 30 minutes or until the top is puffy and golden brown.
Add cheese if you prefer and grill slightly, then remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.

Prepared, tried and tested Corlea Smit

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