Creamy Sweet Corn (Print Version)
# Ingredients:
01 -
6 spoons butter, melted and not hot.
02 -
1/3 - 1/2 cup sugar (add more for extra sweetness).
03 -
1.5 spoons baking powder.
04 -
1/4 cup corn starch.
05 -
1 spoon of salt.
06 -
1/2 spoon dry mustard powder.
07 -
Two spoonfuls of fresh thyme (or 1/2 spoon dried thyme).
08 -
1/2 spoon onion powder.
09 -
A dash of pepper.
10 -
A pinch of nutmeg.
11 -
Five large eggs (room temp).
12 -
1 cup heavy cream (room temp).
13 -
2 cans (15.25 oz) of drained corn or 4 fresh corn ears.
14 -
2 cans (14.75 oz) of creamed-style corn.
# Instructions:
01 -
Turn oven on to 400°. Grease a 9x13 baking dish with butter.
02 -
In a mixing bowl, toss together sugar, corn starch, baking powder, thyme, salt, mustard, onion powder, pepper, and nutmeg.
03 -
Use a big bowl to whisk eggs and cream until it’s smooth and combined.
04 -
Add the dry bowl to the egg-cream mix. Stir everything until combined.
05 -
Mix in the melted butter until the mixture is silky.
06 -
Gently fold in the regular corn and creamed corn.
07 -
Pour into the greased baking dish. Make the top even.
08 -
Bake for 45 to 60 minutes. Check that the center is 175-180° and jiggles slightly.
09 -
Let it cool for 5 minutes. Serve while warm.
# Notes:
01 -
You can make it ahead! Combine everything, pour in the dish, and refrigerate for up to 2 days.
02 -
Lasts 4 days in the fridge. To reheat, bake at 325° with foil (20-30 mins) or use your microwave.