½ cup finely ground cornmeal
½ cup butter, melted and cooled
¼ cup sugar
2 large eggs
⅔ cup whole milk
¼ cup cream
2 cups frozen corn, defrosted
2 8-oz. cans creamed corn
kosher salt
Freshly ground black pepper
½ tsp paprika
2 tbsp chives, for garnish
1
Preheat oven to 375°.
2
In a large bowl, mix cornmeal and butter until smooth. Whisk in sugar, eggs, milk and cream until incorporated. Fold in corn and creamed corn and season with salt, pepper and paprika.
3
Pour into your baking dish and bake uncovered for 1 hour, or until center is set and top is golden. Garnish with chives and serve.
Ingredients
½ cup finely ground cornmeal
½ cup butter, melted and cooled
¼ cup sugar
2 large eggs
⅔ cup whole milk
¼ cup cream
2 cups frozen corn, defrosted
2 8-oz. cans creamed corn
kosher salt
Freshly ground black pepper
½ tsp paprika
2 tbsp chives, for garnish
Directions
1
Preheat oven to 375°.
2
In a large bowl, mix cornmeal and butter until smooth. Whisk in sugar, eggs, milk and cream until incorporated. Fold in corn and creamed corn and season with salt, pepper and paprika.
3
Pour into your baking dish and bake uncovered for 1 hour, or until center is set and top is golden. Garnish with chives and serve.