Thursday, June 7, 2018

Baked Creamy Corn Casserole

Baked Creamy Corn Casserole
Baked Creamy Corn Casserole

Baked Creamy Corn Casserole

Ingredients


  • 1/2 cup milk, divided
  • 1/2 cup heavy cream
  • 2 Tbl butter, unsalted
  • 1 1/2 Tbl sugar
  • 2 Tbl flour
  • 1 tsp salt
  • 4-5 cups corn kernels, fresh or frozen (thawed) – well drained
  • 2 large eggs
  • 1/4-1/2 cup 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.
  • ...
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  • Visit Full Recipes>>Baked Creamy Corn Casserole


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