Sweet Corn Casserole

Ever heard of corn pudding?? This recipe is basically the same thing. To me though, it just looked more like a “casserole” so that’s what I named it.

(By the way, my daughter Hannah asked me earlier “Corn pudding?? Ewww, why do they call it corn PUDDING?” LOL!)

Cutting the corn off the cob.

Cutting the corn off the cob.

Whisking together the milk, eggs, and cream.

Whisking together the milk, eggs, and cream.

Adding in the shredded cheese.

Adding in the shredded cheese.

Now, I'm adding the corn. Hannah's in the background cooking the meat for the taco salad we're having...thanks Hannah!!! :)

Now, I’m adding the corn. Hannah’s in the background cooking the meat for the taco salad we’re having…thanks Hannah!!! 🙂

It's all mixed together so it's time to pour it into my casserole dish!

It’s all mixed together so it’s time to pour it into my casserole dish!

Here's the yummy finished product right out of the oven!

Here’s the yummy finished product right out of the oven!

Sweet Corn Casserole

6 Ears Sweet Corn (I used Peaches & Cream)

1/2 Cup Milk

1/2 Cup Heavy Cream

3/4 Cup Shredded Colby Jack Cheese

1/4 tsp Cayenne Pepper

2 Eggs, beaten

Salt & Pepper to taste

1. Preheat oven to 350°F. Grease casserole dish.

2. Shuck the corn, making sure to remove all the silk too. Cut corn off the cob into a bowl; set aside.

3. Whisk together the milk, cream, cayenne pepper, and eggs. Whisk in salt and pepper. Add the cheese and reserved corn. Mix well. 

4. Pour mixture into your greased casserole dish. Bake for 35 minutes, or til light golden brown and set in the middle.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

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