My “Viral” Creamy Corn Casserole was so rich and creamy, I ate it for lunch and was too satiated to eat dinner.

To make it, you will need:

• 1 stick unsalted butter
• ¼ cup all-purpose flour
• 1 Tbsp. granulated sugar
• 2 eggs, beaten
• 1.5 cup 2% milk*
• 4 ounces cream cheese
• 1 (15.25-ounce) can whole kernel sweet corn drained
• 1(14.75-ounce) can cream-style sweet corn
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• Grated nutmeg to taste, optional

Method:

1️⃣ Heat oven to 350°F.
2️⃣In a large sauce pan, over medium heat, slowly swirl the butter until it’s melted.
3️⃣Whisk the flour into the melted butter until well incorporated. Next whisk in the sugar, eggs, milk and cream cheese. Mix well.
4️⃣Stir the creamed and kernel corn into the butter mixture. Season with salt, pepper and nutmeg. Mix well. Turn the stove off.
5️⃣Pour into a 8×8 glass casserole baking dish.
6️⃣Bake in the center of the rack, uncovered for at least 45 minutes or until the top is golden brown. It should come out creamy and delicious. It made the perfect side dish to my prime rib roast paired with a 2019 Brunello di Montalcino. There was also champagne.

It was a day of indulgence, since we were celebrating both the New Year 🥂🎊 and our son Matthew’s birthday 🍷🎂.

Now I’m eating like a bird. 🦅😂

• You can use whole milk, but I didn’t have any on hand. That’s why I used cream cheese to make up for the fat content.

Are you going to try my recipe? 🌽

Happy New Year 🎊

Gina Martino Zarcadoolas
Food & Wine Blogger, Sommelier Level 2
and WSET Level 2 certified.
Cookbook Author: Cuisines, Corkscrews & Cultures
Italian Wine Scholar
Salice Salentino Italian Award-Winning Wine Blog. Website: www.foodiewinelover.com
Email: gina@foodiewinelover.com