Ingredients
Corn Base
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4 cups fresh or frozen corn kernels
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1 (14 oz) can creamed corn
Fresh brings sweetness; creamed adds lush texture.
Cheese Custard
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2 large eggs
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1 cup whole milk
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1 cup heavy cream
Balance richness with cream + milk for a smooth custard. -
1 tsp salt
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1/2 tsp black pepper
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1/2 tsp smoked paprika (optional for mild heat & smokiness)
Cheese & Topping
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1 cup shredded sharp cheddar
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1/2 cup shredded Monterey Jack or pepper jack
Cheddar adds sharp flavor; Jack brings melty stretch. -
1/2 cup breadcrumbs or crushed crackers (optional for crisp edges)
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2 tbsp melted butter (for topping)
Flavor Boosters (Optional)
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2 tbsp chopped onion or shallot (mild bite)
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1 garlic clove, minced
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1/4 cup chopped chives or scallions (fresh brightness)
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4 slices cooked bacon, crumbled (for savory depth)
Instructions
Preheat oven to 350°F. Grease a 9×13″ (2‑quart) casserole dish thoroughly.
In a large bowl, combine corn kernels and creamed corn. Stir in optional onion, garlic, scallions, or bacon if using.
Whisk together eggs, milk, cream, salt, pepper, and paprika. Pour this custard into the corn mixture and stir well.
Fold in half of both cheeses (about 1 cup total).
Pour mixture into prepared dish. Sprinkle remaining cheeses evenly.
Optional: top with breadcrumbs or crackers, lightly drizzle melted butter on top.
Bake uncovered for 35–40 minutes until bubbly and golden.
Let the casserole rest 10 minutes before serving so it sets and flavors meld.