Ingredients
1/2 c. finely ground cornmeal
1/2 c. butter, melted and cooled, plus more for pan
1/4 c. granulated sugar
2 large eggs
2/3 c. whole milk
1/4 c. heavy cream
2 c. frozen corn, defrosted and drained
2 (8-oz.) cans creamed corn
Kosher salt
Freshly ground black pepper
1/2 tsp. smoked or spanish paprika
2 tbsp. chives, for garnish
Preparation
Step 1Preheat oven to 375° and butter the inside of a medium baking dish.Step 2In a large bowl, mix cornmeal and butter until smooth. Whisk in sugar, eggs, milk and heavy cream until incorporated. Fold in corn and creamed corn and season with salt, pepper and paprika.Step 3Pour into prepared baking dish and bake uncovered for 1 hour, or until center is set and top is golden. Garnish with chives and let cool 10 minutes before serving.
Do I have to use frozen corn? Nope! If you prefer, drained and rinsed canned corn can be used instead of frozen. Should I put eggs in? Yes! We use eggs in our corn casserole to bind all of the ingredients together and to give an added fluffiness—you’re not going to want to skip it. Can I make this without heavy cream? Absolutely! You can substitute more milk in for the heavy cream if you’d prefer not to use it, or don’t have any on hand. The finished casserole won’t be quite as decadent, but it will still be delicious. Can I make this ahead of time? Yes! This is a great make-ahead Thanksgiving side to save you time (and stress) on the big day. Simply prep the casserole, wrap in storage wrap and place in the fridge until you’re ready to bake the next day! How long will leftovers keep? In an airtight container in the refrigerator, leftovers will last up to 5 days. When you’re ready to eat again, we recommend reheating in the oven. If you’re reheating a smaller amount, you can also heat it in a skillet! Looking for more holiday sides? Check out our favorite comfort food recipes for even more cozy, warming dishes, or our vegetable side dishes perfect for any holiday celebration. Made it? Let us know how it went in the comment section below!
