Cheesy Corn Souffle Casserole

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 350  F
Servings: 8
Best Season: Suitable throughout the year
Dietary: Nut Free, Vegetarian
Description

This cheesy corn casserole made with cheddar, gouda, and parmesan cheeses for a salty, sweet side dish for any dinner.

Ingredients
  • 2 15 ounce cans of corn, drained
  • 2 large eggs, room temperature
  • 1 tablespoon all purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon unsalted butter, melted
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded gouda cheese
  • 1 tablespoon grated parmesan cheese
  • 1/4 teaspoon garlic powder
  • Pinch of white pepper
  • Pinch of cayenne pepper
Instructions
  1. 1

    Preheat the oven to 350°F and set out a 2.5 quart (or 2.4 liter) casserole dish. Add the canned corn into the casserole dish and set aside.

  2. 2

    In a medium sized mixing bowl, add the eggs, corn meal, and all-purpose flour. Whisk the ingredients together until no large clumps of flour remain. Add the sugar and whisk again to incorporate. Pour the egg mixture over the corn in the casserole dish and stir to combine.

  3. 3

    In a separate, clean mixing bowl, mix the melted butter, whole milk, shredded cheddar, shredded gouda, grated parmesan, garlic powder, cayenne pepper, and salt. Pour the milk and cheese mixture into the casserole dish with the corn. Stir to combine everything together then spread into an even layer.

  4. 4

    Bake the cheesy corn casserole for 45 minutes, until it’s bubbling on the edges and set in the middle.

  5. 5

    Remove the casserole dish from the oven and let cool for about 5-10 minutes before serving. Enjoy!

Read it online: https://lauralovestocook.com/recipes/cheesy-corn-souffle-casserole/