Ingredients:

  • 4 Tbsp Unsalted Butter (Divided for base)
  • 1 Small Shallot or Onion, finely minced
  • 3 Tbsp All-Purpose (Plain) Flour
  • 1 ½ cups Whole Milk (Full-fat), warmed slightly
  • 2 Large Eggs, lightly whisked
  • 1 tsp Granulated Sugar
  • 15 oz can Whole Kernel Corn, well-drained
  • 75 oz can Creamed Corn, undrained
  • ½ cup Sharp Cheddar or Gruyère, freshly grated
  • 1 tsp Fine Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • Pinch Ground Nutmeg
  • 1 cup Buttery Crackers (Ritz style), roughly crushed
  • 2 Tbsp Unsalted Butter, melted (For topping)
  • 1 Tbsp Fresh Parsley or Chives, finely chopped (optional garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch casserole dish with butter or cooking spray.
  2. Melt 4 Tbsp of butter in a medium saucepan over medium heat. Sauté the minced shallot for 3–4 minutes until soft and translucent. Sprinkle in the flour and stir continuously for 60 seconds to create a roux and cook out the raw flour taste.
  3. Gradually whisk in the whole milk until the sauce is smooth, lump-free, and thickens slightly (about 3–4 minutes). Remove the saucepan from the heat.
  4. In a separate large bowl, lightly whisk the eggs, sugar, salt, pepper, and nutmeg. Slowly stream about ½ cup of the hot milk sauce into the egg mixture while continuously whisking the eggs. This crucial tempering prevents the eggs from scrambling.
  5. Pour the warmed egg mixture back into the main saucepan of remaining milk sauce and whisk well to combine thoroughly. Stir in the well-drained whole kernel corn, the can of creamed corn (undrained), and the grated cheese. Taste and adjust seasoning as needed, then pour the entire mixture into the prepared casserole dish, spreading evenly.
  6. Melt the remaining 2 Tbsp of butter. In a small bowl, toss the crushed crackers with the melted butter and optional fresh herbs. Sprinkle the buttery crumbs evenly over the top of the casserole.
  7. Bake for 40–45 minutes, or until the custard is set (a knife inserted near the centre comes out mostly clean) and the topping is golden brown and crisp. Allow the casserole to rest for 10 minutes before serving.