The Scoop
Creamed corn casserole becomes a friendsgiving favorite with its golden hues and holiday warmth.
It was my first Thanksgiving as a solo host, and I was determined to impress my friends with a twist on tradition. My luggage had barely hit the floor of my new studio apartment when I knew friendsgiving was happening at my place this year. Nestled among the usual suspects of turkey and stuffing, I wanted something that felt as cozy as it did fresh. That's when my eyes landed on a can of creamed corn, just waiting to be transformed. I’ve always loved the golden hue it adds to a dish. It reminds me of the autumn leaves I was missing from back home.
Armed with a trusty can opener and a bubbling excitement, I set out to create my creamed corn casserole. The trick, I found, was to let the butter cool just a smidge before combining it with the flour—ensuring a smoother sauce that would embrace the corn kernels rather than clump awkwardly. A sprinkle of sugar to dance with the salt and pepper, and suddenly, it wasn't just corn. It was something delightful, something unexpected. The oven worked its magic, giving the casserole a caramelized crown that had my kitchen perfumed with warmth.
When it emerged, the casserole was a canvas of golden hue and creamy texture, bold enough to stand up to its more famous Thanksgiving counterparts yet humble in its roots. That day, amidst laughter and the clink of glasses, the casserole became a staple—a reminder of my first real home, my first real holiday as a host.
Ingredients
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 eggs, well beaten
- 1 cup whole milk
- 1 (15.25-ounce) can whole kernel sweet corn, drained
- 1 (14.75-ounce) can creamed-style sweet corn
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
- Preheat the oven to 350 degrees F.
- In a saucepan, heat the butter slowly over medium-low heat, swirling the pan until it's just melted.
- Let the butter cool for a few minutes, about 2-3 minutes.
- Whisk the flour into the melted butter until well-incorporated.
- Whisk in the sugar, the eggs, and the milk.
- Stir the whole kernel corn and the creamed corn into the butter mixture
- Season with the salt and the pepper.
- Pour the corn mixture into a shallow 8x8-inch baking dish.
- Bake uncovered until the center is set and the casserole is browned and caramelized on top, about 1 hour 15 minutes.
- Let stand for 5 minutes.
- Serve warm.
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