Sweet and Savory Corn Casserole Recipe
"This simple corn casserole is one of the most comforting dishes I know, filling my kitchen with the aroma of brown butter and sage from the moment I get started. Cornmeal gives this baked custard an unusual heartiness, but with plenty of milk and eggs, it's not bready at all. Thanks to cast iron, this casserole goes from the stovetop to the oven to the table without any extraneous dishes to clean up along the way, making it a no-fuss holiday side...."
INGREDIENTS
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2 tablespoons unsalted butter (1 ounce; 30g)
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1 large onion, diced (about 1 1/4 cups; 7 ounces; 200g)
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1 small bell pepper, diced (about 3/4 cup; 4 ounces; 110g)
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2 tablespoons sugar (1 1/2 ounces; 40g)
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Scant 1/4 cup fresh sage (about 1/2 ounce; 15g), finely chopped
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1 tablespoon Diamond Crystal kosher salt (1/4 ounce; 7g); for table salt, use half as much by volume or use the same weight
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1 teaspoon sweet paprika
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1/8 teaspoon cayenne
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15 ounces fresh or frozen corn kernels (about 3 cups; 425g)
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1/2 cup white or yellow cornmeal (2 1/2 ounces; 70g)
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3 large eggs
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1 1/4 cups milk, any percentage (10 ounces; 280g)
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1/2 cup heavy cream (4 ounces; 115g)
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1 cup finely shredded cheese (3 ounces; 85g), such as cheddar, Monterey Jack, or Parmesan
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