Ingredients:

  • 2 cans (15.25 oz each) whole kernel corn, drained (865g total)
  • 1 can (14.75 oz) cream-style corn (418g)
  • 4 large eggs, room temperature
  • 1 cup heavy cream (240ml)
  • 1/2 cup sour cream (120g)
  • 1/2 cup unsalted butter, melted and browned (113g)
  • 1/3 cup granulated sugar (65g)
  • 3 tbsp yellow cornmeal (30g)
  • 2 tbsp cornstarch (16g)
  • 1 tsp kosher salt
  • 1/2 tsp smoked paprika

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch (3-quart) ceramic baking dish.
  2. In a small saucepan, melt the butter over medium heat. Continue cooking until the butter stops bubbling and develops a nutty aroma with toasted brown bits. Remove from heat and let cool slightly.
  3. Whisk the 4 room temperature eggs and 1/3 cup sugar in a large bowl until the mixture is pale and bubbly.
  4. Slowly stream in the cooled browned butter while whisking constantly. Add the 1 cup heavy cream, 1/2 cup sour cream, and the 1/2 tsp smoked paprika until the liquid is completely smooth and uniform.
  5. Whisk in the 3 tbsp cornmeal, 2 tbsp cornstarch, and 1 tsp kosher salt. Make sure there are no lumps of starch remaining in the batter before you add the corn.
  6. Gently fold in the 2 cans of drained whole kernel corn and the 1 can of cream style corn. Use a spatula to ensure the kernels are evenly distributed throughout the custard base.
  7. Grease a 9x13 inch baking dish generously with butter. Pour the mixture in and smooth the top with your spatula until it reaches the corners evenly.
  8. Bake at 350°F (180°C) for 45 to 55 minutes until the top is golden and the center has a slight jiggle.
  9. Remove from the oven and let it sit on a wire rack for at least 15 minutes. This allows the starches to fully set so you can scoop out clean portions.