Creamy corn casserole with garlic and Parmesan, baked until golden. A savory, comforting side dish for any occasion.
# Components:
→ Vegetables
01 - 4 cups sweet corn kernels, fresh, frozen, or canned and drained
02 - 2 cloves garlic, minced
03 - 1 small yellow onion, finely chopped
→ Dairy
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1 1/2 cups grated Parmesan cheese, divided
07 - 2 large eggs
08 - 2 tablespoons unsalted butter, melted
→ Pantry
09 - 1/2 cup all-purpose flour
10 - 1 teaspoon baking powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Herbs & Seasonings
13 - 1/4 teaspoon smoked paprika, optional
14 - 2 tablespoons chopped fresh parsley, for garnish
# Directions:
01 - Set oven to 350°F (175°C). Lightly grease a 2-quart baking dish with butter or nonstick spray.
02 - In a large mixing bowl, whisk together eggs, whole milk, heavy cream, melted butter, salt, black pepper, and smoked paprika if using.
03 - Add all-purpose flour and baking powder. Stir until the batter is smooth and completely incorporated.
04 - Fold in sweet corn kernels, minced garlic, finely chopped onion, and 1 cup of grated Parmesan cheese. Mix thoroughly.
05 - Transfer mixture to prepared baking dish, spreading evenly.
06 - Sprinkle remaining 1/2 cup Parmesan cheese evenly over the surface.
07 - Place in oven and bake for 35 minutes, until puffed, golden, and set at the center.
08 - Allow to stand for 5 minutes before topping with chopped parsley. Serve warm.
