Corn Casserole - Minus Creamed Corn

Recipe by Bonnie G 2
READY IN: 45mins




  • Preheat oven to 400F, rack in the middle.
  • Lightly spray a 2 quart baking dish.
  • In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.
  • Bring to a boil.
  • While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
  • Whisk together the eggs until well beaten.
  • Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute.
  • Remove from the heat and add in the corn, cheese and salt mixing to combine.
  • Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle.
  • Pour the mixture into the prepared baking dish.
  • Bake for 30 minutes or until the top is puffy and golden brown.
  • Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.