I truly love this casserole. I usually make the recipe below, but sometimes I like to jazz it up. I like to add a little bit of sweet cream corn to the mix! I love sweet corn and I think that it makes the dish taste even better. My favorite thing to do is to cook corn on the cob and slice that up for the dish. It gives the dish a sense of freshness that feels better than the frozen stuff. But the frozen corn is more convenient and does taste really good still. I will also sprinkle some bread crumbs on top to give a little bit of crunchiness too. However you do it, this recipe will taste awesome!
Check out what our friends from The Kitchen Whisperer have to say about this:
“Definitely keep this recipe handy in your kitchen as it’s one you’re going to make often!”
I’ve already made this more than a handful of times!
Ingredients
- 1/2 cup Great Value milk, divided
- 1/2 cup Great Value heavy cream
- 2 Tbl butter, Land O Lakes unsalted
- 1 1/2 Tbl Pioneer sugar
- 2 Tbl Gold Medal flour
- 1 tsp Morton salt
- 4-5 cups corn kernels, fresh or frozen (thawed) – well drained
- 2 large eggs
- 1/4-1/2 cup Kraft shredded Asiago (optional)
- Chives for garnish
Instructions
- Preheat oven to 400F, rack in the middle.
- Lightly spray a 2 quart baking dish.
- In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.
- 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.
- Whisk together the eggs until well beaten.
- Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute.
- Remove from the heat and add in the corn and salt mixing to combine.
- Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle.
- Pour the mixture into the prepared baking dish.
- Bake for 30 minutes or until the top is puffy and golden brown. *See note if using cheese
- Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.
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Quick Tip: Serve with your favorite meatloaf!
Thanks again to The Kitchen Whisperer for this amazing recipe.
