1/2 cup unsalted butter
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 eggs, well beaten
1 cup whole milk
1 (15.25-ounce) can whole kernel sweet corn, drained
1 (14.75-ounce) can creamed-style sweet corn
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 Preheat the oven to 350 degrees F.
2 In a saucepan, heat the butter slowly over medium-low heat, swirling the pan until it's just melted.
3 Let the butter cool for a few minutes, about 2-3 minutes.
4 Whisk the flour into the melted butter until well-incorporated.
5 Whisk in the sugar, the eggs, and the milk.
6 Stir the whole kernel corn and the creamed corn into the butter mixture
7 Season with the salt and the pepper.
8 Pour the corn mixture into a shallow 8x8-inch baking dish.
9 Bake uncovered until the center is set and the casserole is browned and caramelized on top, about 1 hour 15 minutes.
10 Let stand for 5 minutes.
11 Serve warm.
Time: 1 hour 20 minutes
Yield: 8 servings