I love this baked creamy corn casserole. It’s fluffy and soft with a breath of Asiago cheese. If you have not tried this creamy and cheese casserole, you have to very soon! It pairs so well with any meal, or you can serve it as the main dish. This is also going to be a perfect addition to your holiday meal.
2 large eggs
2 tbsp butter, unsalted
1/2 c. milk, divided
1/2 c. heavy cream
2 tbsp flour
1 1/2 tbsp sugar
4–5 c. corn kernels, fresh or frozen (thawed) – well-drained
1 tsp salt
Chives for garnish
1/4–1/2 c. shredded Asiago (optional)
How to make Baked Creamy Corn Casserole
Step 1: Prepare the oven. Preheat it to 400 degrees F. Ready a 2-quart baking dish. Lightly grease and set aside.
Step 2: Place the cream, 1/4 cup milk, sugar, and butter in a medium to a large saucepan. Bring the mixture to a boil over medium heat. In the meantime, whisk the flour with the rest of the 1/4 c. milk until well mixed.
Step 3: Beat the eggs. Stir in the flour slurry to the milk once it comes to a boil for about 30 seconds to a minute until slightly thickened. Take it off the heat, then add the corn and salt. Mix well until blended. Gradually add in the eggs, mixing constantly to prevent the eggs from crumbling.
Step 4: Into the prepared baking dish, pour the mixture. Place in the preheated oven and bake for about 30 minutes or until the top is puffy and golden brown.
Step 5: When done, take the casserole out of the oven and let it cool for about 10 to 15 minutes to firm it up.
Step 6: Serve and enjoy!
Take the casserole from the oven after 25 minutes of baking and sprinkle the cheese on top. Continue to bake for additional 5 minutes.
Serves: 8, Calories Per Serving: 336 Total Fat 13.7g 18%, Cholesterol 78.4mg 26%, Sodium 282.8mg 12%, Total Carbohydrate 43.2g 16%, Sugars 7.8g, Protein 12.5g 25%, Vitamin A 114.7µg 13%, Vitamin C 6.5mg 7%