Creamy Corn Casserole
This creamy corn casserole is filled with naturally sweet corn, cheese and jalapenos, all baked in a silky custard. It’s made from scratch with no cornbread mix.
I can’t believe it’s November already. Most of you are getting ready for the American Thanksgiving, while us Canadians are preparing for Christmas. Christmas! Crazy eh?! Along with this recipe, I have two more Thanksgiving dessert recipes coming up for you before I get into the holiday cookie frenzy.
This recipe starts with milk, eggs, and a touch of sugar and salt. Whisk in some flour. Then you mix in your corn, cheese and jalapenos. Bake for an hour and there you have it! An excellent creamy corn casserole to accompany any meal. I’ve actually had this for breakfast. After all, it’s kind of like a crustless quiche.
You can use any kind of shredded cheese you like. I used a mix of cheddar cheeses. Crumbled Feta works well too. It gives it a milder and creamier taste if you prefer. I alway use a small jalapeno pepper whenever I make this dish. It gives it a bit of heat and flavor, and pairs well with the natural sweetness from the corn. But it’s not overly spicy, which I’m not a fan of. Call me a wimp, but I can’t handle spicy foods. If you can handle it hot, feel free to add more jalapenos.
This corn casserole is rich and creamy with a light custard texture. It’s not heavy and gritty like traditional corn casserole made with cornbread mix. It’s full of sweet corn kernels and flavorful cheese, and has just the right amount of heat.
Creamy Corn Casserole
Ingredients
- 1 cup (250ml) milk
- 3 large eggs
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 2 Tbsp all-purpose flour
- 16 oz (1 pkg) frozen corn, thawed and drained
- 3 oz (about 1 cup) shredded cheese of choice, (I used cheddar, crumbled Feta works too)
- 1 small jalapeno pepper, diced very small
Instructions
- Preheat oven to 350F. Butter or spray an 8×8″ baking dish with non-stick cooking spray. Set aside.
- In a large bowl, add the milk, eggs, sugar and salt.1 cup (250ml) milk, 3 large eggs, 1 tbsp granulated sugar, 1/2 tsp salt
- While whisking vigorously, slowly add in the flour.2 Tbsp all-purpose flour
- Stir in the corn, cheese and jalapeno pepper. Pour into prepared baking dish.16 oz (1 pkg) frozen corn, 3 oz (about 1 cup) shredded cheese of choice, 1 small jalapeno pepper
- Bake for 45-60 minutes or until set. Serve warm.
Can I make this ahead of time? If so..how?
You can make it up to a day in advance and just reheat it in the microwave. However, it is best the day it’s made. So, if you are planning on making it for tomorrow, I would make it in the morning and reheat before serving. I hope that helps and happy Thanksgiving!
im useing this recipe for a school project so hope it works
Good luck and let me know if you have any questions.
I made this the other day. I added some chopped red bell pepper to give it some color and 1 slice of chopped bacon. Delicious!
Thank you for your lovely feedback, and great idea adding the red pepper and bacon – yum!
can I use almond milk instead?
I’ve never tried it myself, but from what I’ve read you can make custard from almond milk, which is essentially what this is. I hope that helps!
This looks delicious Lily! I’ll definitely be trying it.
Thanks for stopping by Julie! xoxo
Can I use canned or fresh corn?
I have not tried it for myself, but I don’t see why not. I hope you enjoy and have a great week!