Diary of a Dying Nation (@DiaryofaDyingNation)

Sweet & Savory Corn Casserole *Simple, hearty, and comforting.* 2 T. unsalted butter (1 oz.) 1 large onion, diced (about 1 1/4 c., 7 oz.) 1 small bell pepper, diced (~3/4 c.; 4 oz.) 2 T. sugar (1 1/2 oz.) Scant 1/4 c. fresh sage (~1/2 oz.), finely chopped 1 T. Diamond Crystal kosher salt (1/4 oz.); for table salt, use half as much by volume or use the same weight 1 tsp. sweet paprika 1/8 tsp. cayenne 15 oz.fresh or frozen corn kernels (~3 c.) 1/2 c. white or yellow cornmeal (2 1/2 oz.) 3 large eggs 1 1/4 c. milk, any percentage (10 oz.) 1/2 c. heavy cream (4 oz.) 1 c. finely shredded cheese (3 oz.), such as cheddar, Monterey Jack, or Parmesan Adjust oven rack to lower-middle position and preheat to 350°F. 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 min., then add corn. Continue cooking, stirring frequently, until no water remains in skillet, another 8 - 10 min., then stir in cornmeal and remove from heat. 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 min. Turn on the broiler and broil only until lightly browned, just a minute or two more. Notes: This casserole can be prepared in a 12-inch cast iron skillet, but will cook faster on the stove and in the oven, so use the visual cues as your guide. If you don't have a cast iron skillet, prepare the casserole in a large stainless steel skillet, then transfer to a 7- by 11-inch glass or ceramic dish to bake. #Side #Dinner #SweetandSavoryCorn #CornCasseroleCasserole https://www.seriouseats.com/corn-casserole-recipe