Description
The Baked Creamy Corn Casserole recipe uses simple ingredients and just 10 minutes of prep. It bakes into a dish that looks and tastes like comfort in a pan.
Ingredients
Units
Scale
- 1/2 cup milk, divided (2 × 1/4 cups)
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 1/2 tbsp sugar
- 2 tbsp flour
- 1 tsp salt (taste and adjust if using salted butter)
- 4-5 cups fresh corn kernels (thawed frozen works fine, just drain well)
- 2 large eggs, whisked
- 1/4-1/2 cup shredded Asiago or another hard Italian cheese (optional)
- Chives, for garnish
Instructions
- Preheat oven to 400°F/205°C.
- Lightly grease or spray a 2-liter baking dish.
- In a saucepan over medium heat, combine cream, ¼ cup milk, sugar, and butter. Bring to a boil, stirring now and then.
- In a small bowl, whisk the flour with the remaining ¼ cup milk until smooth (this is your slurry).
- In another bowl, beat the eggs until well mixed.
- Once the cream mixture boils, whisk in the slurry.
- Stir until it thickens slightly, about 1 minute.
- Remove from heat. Stir in the corn and salt until combined.
- Slowly drizzle in the beaten eggs while whisking constantly so they don’t scramble.
- Pour mixture into the prepared baking dish.
- Bake for 30 minutes, until the top is puffed and golden.
- If you’re adding cheese, sprinkle it on top in the last few minutes and broil for a golden crust.
- Let it cool for 10–15 minutes before serving so it sets nicely.
- Garnish with chives.
Notes
Prepared, tried, and tested by Corlea Smit: SA Tasty Recipes – Saffas Daily Recipes
