Serves 4-6
INGREDIENTS:
4 eggs
2 ½ cups whole milk
2 tbsp cornstarch
½ tsp each paprika, nutmeg, onion powder, garlic powder
1 tsp dried or 1 tbsp fresh thyme
2 green onions, sliced finely
2 tsp hot sauce (use your preference)
5 cups corn, freshly shucked, canned, or frozen
2 cups cheddar cheese, shredded
1 ½ cups buttery cracker crumbs or Corn Flake cereal crumbs
¼ cup melted butter
DIRECTIONS:
Preheat oven to 375°F. Butter a 9×13 pan.
Mix the eggs, milk, cornstarch, paprika, nutmeg, onion powder, garlic powder, thyme, green onions, hot sauce, corn, and one cup of the cheese into the baking pan.
Next, sprinkle the remaining cheese over the corn mixture in the dish. Make the topping by stirring the melted butter and crumbs, then sprinkle over the casserole. Bake for 45-55 minutes. The casserole should have a golden finish and a little wiggle to it. Garnish with some fresh herbs if desired.
