Ingredients:

  • 1 stick (8 Tbsp) Unsalted Butter, melted, plus extra for greasing
  • 1 (14.75 oz) can Canned Creamed Corn (do not drain)
  • 1 cup Frozen Sweet Corn Kernels, thawed and drained
  • 3 Large Eggs, at room temperature
  • 1 cup Milk (Whole or 2%), at room temperature
  • 1 Tbsp Granulated Sugar
  • 1/2 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 1 tsp Salt (Fine Sea Salt)
  • 1/2 tsp Black Pepper, freshly ground
  • Pinch of Cayenne Pepper (Optional)
  • 1/2 cup Sharp Cheddar Cheese, grated (for topping)
  • 1 Tbsp Fresh Chives, chopped (for garnish)

Instructions:

  1. Preheat the oven to 375°F (190°C). Generously grease a 9x13 inch casserole dish with butter or cooking spray.
  2. Melt the 1 stick of butter and allow it to cool slightly so it does not scramble the eggs.
  3. In a large mixing bowl, gently whisk the eggs until just broken up. Add the milk, cooled melted butter, creamed corn, corn kernels, and sugar. Whisk until incorporated.
  4. In a medium bowl, whisk together the flour, baking powder, salt, black pepper, and cayenne (if using). This ensures the leavening is evenly distributed.
  5. Slowly pour the dry ingredients into the wet ingredients. Fold the mixture together using a whisk or spatula until just combined. Stop mixing the moment there are no streaks of dry flour remaining.
  6. Pour the entire batter mixture into the prepared casserole dish.
  7. Bake the casserole for 30 minutes. The edges should start to set, but the center will still be jiggly.
  8. If using the cheese topping, remove the casserole from the oven and evenly sprinkle the grated cheddar cheese over the top.
  9. Return the casserole to the oven and continue baking for another 15–20 minutes, or until the center is set (it should only have a slight jiggle) and the top is beautifully golden brown.
  10. Remove the casserole from the oven and let it rest on a wire rack for 5–10 minutes before serving. Garnish with fresh chopped chives just before serving.