Baked Creamy Corn Casserole

• Vegetarian

• Produce

  • 1 Chives
  • 4 cups Corn, fresh or frozen kernels

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 tbsp Flour
  • 1 tsp Salt
  • 1 1/2 tbsp Sugar

• Dairy

  • 1/4 cup Asiago
  • 2 tbsp Butter, unsalted
  • 1/2 cup Heavy cream
  • 1/2 cup Milk

Found on thekitchenwhisperer.net

Description

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

Directions

• 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.
• Bake for 30 minutes or until the top is puffy and golden brown. *See note if using cheese
• Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.