Cheesy Corn Casserole
Sweet corn baked in a cream cheese and cheddar custard under a buttered cracker crust. It is a side that behaves like a scoopable spoon bread, and it reheats better than most casseroles.
- Prep20 min
- Cook45 min
- Total1 h 10 min
- Serves10
AI-generated illustration
Contains:dairyegggluten
Ingredients
Method
- Grease a 9 by 13-inch (23-by-33-cm) baking dish with 1 tablespoon of the unsalted butter and heat the oven to 350 degrees F (180 degrees C).
- Beat the softened cream cheese until smooth, then beat in the whole milk and the beaten large eggs until no lumps remain; lumps of cream cheese will not disappear in the oven.
- Fold in the thawed corn kernels, 1 1/2 cups of the shredded sharp cheddar cheese, the green onions, kosher salt, black pepper, and cayenne pepper, and spread the mixture in the dish.
- Melt the remaining 3 tablespoons butter and toss it with the crushed buttery crackers, then scatter them over the top along with the remaining 1/2 cup cheddar.
- Bake 40 to 45 minutes, until the top is deep golden, the edges bubble, and the center is set enough that it barely jiggles as one piece when the dish is nudged.
- Rest 10 minutes before serving so the custard finishes firming.
Notes
- Drain thawed corn well and blot it. Excess water leaves the casserole loose and weeping.
