Sweet And Savory Corn Casserole Recipe

• 2 tablespoons unsalted butter (1 ounce; 30g)
• 1 large onion, diced (about 1 1/4 cups; 7 ounces; 200g)
• 1 small bell pepper, diced (about 3/4 cup; 4 ounces; 110g)
• 2 tablespoons sugar (1 1/2 ounces; 40g)
• Scant 1/4 cup fresh sage (about 1/2 ounce; 15g), finely chopped
• 1 tablespoon Diamond Crystal kosher salt (1/4 ounce; 7g); for table salt, use half as much by volume or use the same weight
• 1 teaspoon sweet paprika
• 1/8 teaspoon cayenne
• 15 ounces fresh or frozen corn kernels (about 3 cups; 425g)
• 1/2 cup white or yellow cornmeal (2 1/2 ounces; 70g)
• 3 large eggs
• 1 1/4 cups milk, any percentage (10 ounces; 280g)
• 1/2 cup heavy cream (4 ounces; 115g)
• 1 cup finely shredded cheese (3 ounces; 85g), such as cheddar, Monterey Jack, or Parmesan

1. Adjust oven rack to lower-middle position and preheat to 350u0b0F (177u0b0C). Melt butter in a 10-inch cast iron skillet over medium heat, then add onion, bell pepper, sugar, sage, salt, paprika, and cayenne. Cook, stirring, until onions are translucent and just beginning to brown, about 10 minutes, then add corn. Continue cooking, stirring frequently, until no water remains in skillet, another 8 to 10 minutes, then stir in cornmeal and remove from heat.
2. In a small bowl, whisk together eggs, milk, and cream, then pour into corn mixture. Stir well to combine, sprinkle with cheese, and bake until softly set, about 20 minutes. Turn on the broiler and broil only until lightly browned, just a minute or two more.

unsalted butter, onion, bell pepper, sugar, fresh sage, salt, sweet paprika, cayenne, corn, white, eggs, milk, heavy cream, cheese

Taken from www.seriouseats.com/recipes/2016/11/corn-casserole-recipe.html (may not work)