Creamed Corn Casserole

         I remember being a kid and this was made one weekend for a family dinner on Sunday. We all went absolutely insane over this. It has taken me years to be able to duplicate this recipe. It was one of those secret recipes that could not be shared. The recipe seems pretty basic, a little different than my mom’s recipe.

But, I truly tried. I had literally forgotten about this recipe until it was too late to try and get her to share it with me again.

            Some of you may say that Creamy Corn Casserole is the same as Corn pudding. I would have to differ with you on that. Corn pudding is more on the thinner side of things. A casserole is thick and stays together.

            This can be served as a special treat for the holidays or even year round. Do not forget to share this classic recipe. I did not get it in time so I had to make it time and time again to get it as close as this.

Frequently Asked Questions:

            What corn should I use?

I admit, I use both creamed corn and whole kernel corn that has been drained. You will need one can of each, more if you are doubling the recipe.

            Do I have to use eggs?

Eggs are what binds this all together to make it the tasty casserole that it is.

            Can I make this in my crock pot?

You definitely can. There is a version for the crock pot, please look it up. You will certainly enjoy it just as much!

            Should I use fresh or frozen corn?

I have only used fresh corn, and I believe that is all my mother used also. Canned corn is good, but you cannot beat the taste of fresh corn!

What do you need to make Creamed Corn Casserole

            5 cups of corn kernels ( this would equal out to be almost five cans)

            2 large eggs

            ½ cup milk

            ½ cup heavy cream

            2 tbsp flour

            1 ½ tbsp granulated sugar

            1 tsp salt

            ½ cup Asiago cheese

            Chopped chives for garnish

How to make Creamed Corn Casserole

FIRST STEP:

Place the oven rack in the middle of the oven

Preheat the oven to 400*

SECOND STEP:

Lightly spray a 2 quart baking dish

In a large saucepan, mix together the cream, milk, granulated sugar and the butter

a)

b)

c)

THIRD STEP:

Bring to a boil

Make a type of flour paste by mixing the flour and some milk together. Use a whisk to beat it well and remove the lumps

Beat the eggs using a fork

FOURTH STEP:

Once the milk is boiling, add in the flour and milk mix whisking very well. Continue to whisk until the sauce begins to thicken

Remove from the heat and add in the corn and the salt

FIFTH STEP:

Slowly add the eggs into the mix, stirring the entire time to prevent the eggs from curdling.

Pour into the prepared baking dish

SIXTH STEP:

Bake for 30 minutes, or until the top is puffy and lightly browned

Remove from the oven and let sit for 15 minutes so it can set firmly

Enjoy!