Velvety Corn Casserole

A delightful take on classic corn pudding, this Velvety Corn Casserole combines sweet corn with creamy textures and aromatic spices, making it a perfect side dish for any gathering.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 8

Ingredients

1/2 cup unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

3 cups corn kernels

1/2 cup granulated sugar

1 tsp salt

1/2 tsp black pepper

1/4 tsp cayenne pepper

3 large eggs

1/2 cup heavy cream

1/2 cup shredded cheddar cheese

1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 350°F (175°C) and butter a 9x13 inch baking dish.

2. In a medium saucepan, melt butter over medium heat. Stir in flour until smooth.

3. Gradually whisk in milk and cook until thickened, about 5 minutes.

4. Add corn kernels, sugar, salt, black pepper, and cayenne pepper. Stir until combined.

5. In a separate bowl, whisk together eggs and heavy cream.

6. Slowly stir the egg mixture into the corn mixture.

7. Pour mixture into the prepared baking dish and top with shredded cheddar cheese.

8. Bake for 45 minutes or until set and golden brown.

9. Garnish with chopped fresh parsley before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in the oven at 350°F (175°C) for about 15 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.