Corn Casserole (Fresh, Frozen or Canned Corn)
Creamy Corn Casserole is a delightful side dish that combines the flavors of cornbread, creamed corn, and soufflé, topped with a tasty golden-brown crust. It's perfect for preparing in advance, making it an excellent choice for potlucks and holidays.
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INGREDIENTS
- ½ cup full-fat or low-fat milk, divided
- ½ cup heavy cream, at least 35% fat
- 2 tablespoon butter, unsalted
- 1 tablespoon sugar, see notes
- 2 tablespoon flour, GF blend or all purpose
- ½ teaspoon salt or to taste
- 4 cups corn kernels, canned, fresh or frozen (thawed) – well drained
- 2 large eggs
- ½ cup shredded Cheddar cheese
- 1 teaspoon jarred jalapenos, diced small
- Parsley for garnish
- Black pepper to taste if needed, optional
INSTRUCTIONS
- Preheat oven to 400 degrees Fahrenheit (204 C) and place the oven rack in the middle position.
- Give a light spray to an 8 or 9-inch baking dish that can hold about 2 quarts.
- In a small bowl, mix together ¼ cup of milk and 2 tablespoons of flour until the mixture is smooth without any lumps. I used a whisk for this. Keep this mixture aside for a moment.
- Melt butter in a medium to large saucepot over medium heat.
- Add heavy cream, another ¼ cup of milk, sugar, and a pinch of salt. Let this mixture simmer gently.
- Slowly incorporate the milk and flour mixture you made earlier into the pot while constantly whisking (whisk for about 1 minute). Keep this up for about a minute until it's all nicely combined.
- Take the pot off the heat and toss in the corn kernels, cheese, and jalapenos. Give everything a good stir to mix it all up, and then set it aside.
- Separately, beat the eggs with an electric mixer for about 2 minutes until they're nice and frothy.
- Gently pour the beaten eggs into the pot with the corn and cheese mixture while stirring continuously. This helps prevent the eggs from turning into unwanted curdles.
- Once everything is mixed up nicely, pour this filling into the prepped baking dish. Here you could add some chopped scallions and a sprinkle of paprika if you wish.
- Pop the dish into the preheated oven and let it bake for 30 minutes, or until the top becomes all puffed up and turns a beautiful golden brown.
- When it's done, take it out of the oven and let it set in the baking dish for about 15 minutes before serving.
- Sprinkle with more parsley and crumbled bacon on top before serving.
VIDEO
NOTES
- Serves 6-8 portions.
- What does it taste like? The corn casserole combines cornbread flavor with a moist, creamy texture that's slightly sweet from the corn and sugar, featuring a blend of fluffiness and crunchy corn goodness. It's similar to pudding but tastes more like a good old breakfast bake!
- Making ahead of time - Planning to prepare this ahead of time? Follow the instructions to create the mixture, transfer it to your prepared dish, cover it with storage wrap, and refrigerate until needed. Prior to baking, allow the casserole to come to room temperature as the oven preheats, then proceed with baking as instructed!
- For optimal outcome, allow your eggs, milk and heavy cream to reach room temperature before adding them to casserole. Cold ingredients can cause the melted butter to solidify, impacting the creamy texture of the casserole.
- Consider omitting the sugar - its use in corn casserole sparks debate. While some prefer a savory touch, I appreciate how it enhances the corn's sweetness. Feel free to leave it out if you prefer.
- Let it set - The crucial step for any casserole is to let it sit after baking, allowing it to solidify and gain structure - much like with lasagna or by Frittata.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 227kcalCarbohydrates: 19gProtein: 7gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 85mgSodium: 478mgPotassium: 194mgFiber: 2gSugar: 8gVitamin A: 581IUVitamin C: 2mgCalcium: 101mgIron: 1mg
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