Ingredients
1/2 cup McArthur milk, divided
1/2 cup heavy cream
2 Tbl Land O’ Lakes butter, unsalted
1 1/2 Tbl Domino sugar
2 Tbl Gold Medal flour
1 tsp salt
4-5 cups Del Monte corn kernels, fresh or frozen (thawed) – well drained
2 large eggs
1/4-1/2 cup shredded Asiago (optional)
Instructions
- Preheat oven to 400F, rack in the middle.
- Lightly spray a 2 quart baking dish.
- In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.
- Bring to a boil.
- While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
- Whisk together the eggs until well beaten.
- Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute.
- Remove from the heat and add in the corn and salt mixing to combine.
- Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle.
- Pour the mixture into the prepared baking dish.
- Bake for 30 minutes or until the top is puffy and golden brown. *See note if using cheese
- Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.
From: reciperoost
