Iowa · Side
Iowa Corn Casserole
- Easy
- 60 min
- roughly 2 of 4 for cost
- Vegetarian
Leads with richness that coats and comforts, a silken, spoon-slow texture.
Ingredients
- 6 ears corn, kernels and scraped milk
- 4 eggs
- 250ml cream
- 55g butter, melted
- 100g cornmeal
- 2 tbsp flour
- 2 tbsp sugar
- 1 tsp salt
- 150g cheddar, grated
- 1/2 tsp white pepper
Equipment
Grater / zester
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Cut the kernels from the cobs and scrape the cobs for their milk.
- Whisk the eggs, cream, melted butter, cornmeal, flour, sugar, salt, and pepper.
- Stir in the corn and half the cheddar.
- Pour into a buttered dish and top with the remaining cheese.
- Bake at 175C for 40-50 min until set and golden. 50 min
At the Table
- The Pour
- Grüner Veltliner
- Also Right
- Vermentino or dry Chenin
- From the Taps
- Saison
- Zero-Proof
- Sparkling water with citrus & herbs
The vegetable whisperers: peppery, high-acid whites that flatter greens, roots, and grains without bullying them.
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