Name: Creamy Corn Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 cup (250ml) milk; 3 large eggs; 1 tbsp granulated sugar; 1/2 tsp salt; 2 tbsp all-purpose flour; 1 - 16oz pkg frozen corn, thawed and drained; 3oz (about 1 cup) shredded cheese of choice (I used cheddar, crumbled Feta works too); 1 small jalapeno pepper, diced very small

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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.