Baked Corn Casserole
Somewhere between corn pudding and cornbread, you'll find corn casserole, a flavorful yet indulgent side dish that's just at home on a holiday dinner table as it is during the weeknight dinner rush. This simple recipe is just a foundation for building your own masterpiece; welcome additions might include bacon, cheese, or any type of fresh herb. You can use fresh corn that's been cut off the cob, frozen corn that's been thawed, or canned corn that's been drained in this recipe—whichever is most convenient for you will work just fine. Sprinkle the top of the casserole with chopped parsley or chives as it comes out of the oven to give it a little pop of color. To freeze the casserole, cover it well and put in the freezer for up to two months. However, it will taste best when freshly made. Serve the casserole alongside any type of meat, such as roast chicken, pot roast, or pork chops, and a simple green salad for a well-rounded dinner.
Ingredients
- 2 tablespoons butter
- 1 1/2 tablespoons flour
- 1 cup milk
- 2 cups whole-kernel corn
- 2 teaspoons sugar
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 eggs
Directions
- Preheat the oven to 350 F. Prepare a 9-inch square baking dish by spraying it lightly with pan spray or greasing it with butter.
- In a medium-sized saucepan over low heat, melt the butter.
- Add flour and whisk to create a roux. Slowly pour in the milk, stirring continually to incorporate the liquid.
- Add corn, sugar, salt, and pepper. Mix well, and cook for 5 minutes.
- Crack the eggs into a small bowl and whisk until they're well-beaten.
- Remove the pan containing the corn mixture from heat and add the beaten eggs. Pour into the prepared baking dish.
- Cook for 25 minutes, or until the center of the casserole is firm.