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Cheesy Creamed Corn

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"My Grandma Burnzie had a huge vegetable garden and she spent much of August and September canning vegetables to feed her children and their families through the winter. She filled a big, old-fashioned pressure cooker with four quart-size Mason jars packed with green beans, squash, bell peppers, carrots, and more. I loved to go down to her basement and look at the hundreds of jars lining the shelves. Of all the vegetables Burnzie put up, my favorite was corn, which she used to make creamed corn. My spin on this dish is more of a casserole, with cheese and eggs holding it together. It's spoon-licking good."

List of Ingredients

â—¦ Vegetable oil spray
â—¦ 3 cups corn kernels from 4 to 5 ears corn, or canned and drained
â—¦ 1 (14.5-ounce) can creamed corn
â—¦ 3 large eggs, beaten
â—¦ 1 cup heavy cream
â—¦ 1 teaspoon kosher salt
â—¦ 3 tablespoons unsalted butter, melted
â—¦ 3 tablespoons all-purpose flour
â—¦ 2 tablespoons sugar
â—¦ 1 cup (4 ounces) grated pepper Jack
â—¦ 2 cups (8 ounces) shredded white sharp Cheddar


Recipe

Preheat the oven to 350° F. Spray a 10 x 10-inch baking dish with vegetable oil spray.

Combine the corn kernels, creamed corn, eggs, cream, salt, butter, flour, sugar, pepper Jack, and Cheddar in a bowl. Pour into the prepared baking dish.

Bake for 45 to 50 minutes, until set and brown on top. If the top is browning too quickly, cover the dish with aluminum foil for the last 10 minutes. Let rest for 5 to 10 minutes before serving.

Makes 6 to 8 servings