Categories: Side dishes
Ingredients
- 1/2 cup McArthur milk, divided
- 1/2 cup heavy cream
- 2 Tbl Land O’ Lakes butter, unsalted
- 1 1/2 Tbl Domino sugar
- 2 Tbl Gold Medal #our
- 1 tsp salt
- 4-5 cups Del Monte corn kernels, fresh or frozen
- (thawed) – well drained
- 2 large eggs
- 1/4-1/2 cup shredded Asiago (optional)
- Chives for garnish
Directions
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Preheat oven to 400F, rack in the middle.
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Lightly spray a 2 quart baking dish.
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In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.
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Bring to a boil.
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While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
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Whisk together the eggs until well beaten.
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Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute.
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Remove from the heat and add in the corn and salt mixing to combine.
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Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle.
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Pour the mixture into the prepared baking dish.
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Bake for 30 minutes or until the top is puffy and golden brown. *See note if using cheese
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Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.
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Quick Tip: If you’re topping with cheese, add it in the last 5 minutes of baking.