Creamy Sweet Corn (Print Version)
# Ingredients:
01 -
1 1/2 spoons baking powder.
02 -
1/3 - 1/2 cup sugar (add extra if you want it really sweet).
03 -
1 spoon salt.
04 -
A pinch of nutmeg.
05 -
A bit of pepper.
06 -
1/2 spoon dry mustard.
07 -
2 spoons fresh thyme (or 1/2 spoon dried).
08 -
1/2 spoon onion powder.
09 -
6 spoons cooled, melted butter.
10 -
1 cup heavy cream (warm, not straight from the fridge).
11 -
5 large eggs (room temp).
12 -
2 cans (14.75 oz) creamed corn.
13 -
4 fresh corn ears (or 2 drained cans, 15.25 oz each).
14 -
1/4 cup corn starch.
# Instructions:
01 -
Set oven at 400°. Grease a 9x13 dish with butter.
02 -
In a mixing bowl, combine corn starch, sugar, nutmeg, mustard, salt, thyme, onion powder, baking powder, and pepper.
03 -
Use a big bowl to whisk the eggs and cream until they’re smooth.
04 -
Stir the dry blend into the wet mixture. Mix it well.
05 -
Pour the melted butter in and keep stirring till it’s all smooth.
06 -
Stir in both the creamed and regular corn gently.
07 -
Pour everything into the buttered pan and smooth it out.
08 -
Pop it in the oven for about 45-60 minutes. You’ll know it’s done when the middle jiggles slightly and it’s around 175-180° inside.
09 -
Let it rest for five minutes before serving it warm.
# Notes:
01 -
Prep ahead: Mix everything and put it in the pan. Cover and chill for up to two days.
02 -
Store leftovers in the fridge for four days. Warm it up at 325° with foil on top (20-30 mins) or microwave it.