Creamy Corn Casserole

This custard-style corn casserole is sweet and creamy. It's made from scratch with no cornbread mix. #corncasserole #Thanksgiving #sidedish #recipe

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.

Course side

Cuisine American

Method Bake

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 205

Author Lily Ernst

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 8x8" 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.

Notes

You can double this recipe for a 9x13 dish. Bake for about 1 hr and 30 min. Tent with foil if needed to prevent overbrowning.

Nutrition