Ingredients:

  • 1 can (14.75 oz) cream-style corn
  • 2 cups whole kernel corn, drained
  • 3 large eggs, room temperature
  • 1 cup whole milk
  • 1 cup sharp cheddar cheese, grated
  • 1/4 cup salted butter, melted and cooled
  • 1/2 cup yellow onion, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 1 tsp salt
  • 1/2 tsp coarse black pepper
  • 1/4 tsp ground nutmeg
  • 3 tbsp all-purpose flour
  • 1 tbsp granulated sugar

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch ceramic baking dish or deep-dish pie plate with butter.
  2. Sauté the finely diced onions and red bell peppers in a small skillet for approximately 3 minutes until softened but not browned.
  3. In a large mixing bowl, beat the 3 large eggs until frothy using a balloon whisk.
  4. Slowly whisk the milk, melted butter, flour, sugar, salt, black pepper, and nutmeg into the eggs until the mixture is smooth and emulsified.
  5. Fold in the cream-style corn and the whole kernel corn until fully integrated into a thick batter.
  6. Fold in 3/4 cup of the grated cheddar cheese, then pour the entire mixture into the prepared baking dish.
  7. Top the mixture with the remaining 1/4 cup of cheddar cheese and bake for 35 minutes until the top is golden brown and the center is set.