The yummy smell of baked corn casserole fills the air, mixing sweet corn, creamy goodness, and buttery richness that dances on your taste buds just right. Plus, it’s super easy to whip up quickly.

Prep Time: 5 minutes

Cook Time: 30 minutes

Serves: 5-6

This recipe doubles well.

Ingredients:

1/2 cup milk

1/2 cup heavy cream

2 tablespoon butter

1,1/2 tablespoon sugar

2 tablespoon flour

1 teaspoon salt

2 large eggs

4–5 cups corn kernels, fresh or frozen (thawed) – well drained

1/4–1/2 cup shredded cheddar cheese, or any cheese you like.

Add-ins: jalapeños, onions, green chiles, chives, etc.

What to do:

Preheat oven to 400 degrees

Lightly spray a 2 quart baking dish.

In a medium-to-large saucepan over medium heat, add the milk, cream, butter, sugar, flour, salt, and eggs. Bring to a boil, whisking until slightly thickened—about 30 seconds to a minute. Remove from the heat and add the corn and extra cheese, if using, mixing to combine. Pour the mixture into the prepared baking dish.

Bake for 30 minutes, or until the top is puffy and golden brown. Add cheese 5 to 10 minutes before cooking is done. Remove from the oven and let cool for 10 minutes before serving to allow it to firm up and set.