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Corn Casserole

Yields1 Serving

 ½ cup finely ground cornmeal
 ½ cup butter, melted and cooled
 ¼ cup sugar
 2 large eggs
 ⅔ cup whole milk
 ¼ cup cream
 2 cups frozen corn, defrosted
 2 8-oz. cans creamed corn
 kosher salt
 Freshly ground black pepper
 ½ tsp paprika
 2 tbsp chives, for garnish
1

Preheat oven to 375°.

2

In a large bowl, mix cornmeal and butter until smooth. Whisk in sugar, eggs, milk and cream until incorporated. Fold in corn and creamed corn and season with salt, pepper and paprika.

3

Pour into your baking dish and bake uncovered for 1 hour, or until center is set and top is golden. Garnish with chives and serve.