Sunny's Easy Baked Sweet Corn

Total Time:
1 hr 30 min
Prep:
15 min
Inactive:
15 min
Cook:
1 hr

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter
  • One 15.25-ounce can whole kernel sweet corn, drained
  • One 14.75-ounce can cream-style sweet corn
  • 1 1/2 cups half-and-half
  • 3 tablespoons all-purpose flour
  • 2 tablespoons maple syrup
  • 1/8 teaspoon red chile flakes
  • 2 cloves garlic, grated on a rasp or finely minced
  • 2 scallions, white and green parts, finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 1/2 cups shredded Cheddar
  • 1 1/2 cups shredded mozzarella
  • 3 large eggs, beaten
Directions
  • Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.

  • In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish.

  • Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.


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    This recipe is featured in:

    The Kitchen