Ingredients:

  • 4 large eggs, room temperature
  • 50g granulated sugar
  • 115g unsalted butter, melted and slightly cooled
  • 240ml whole milk
  • 30g cornstarch
  • 425g cream-style corn (15 oz can)
  • 300g whole kernel corn (fresh, frozen, or drained canned)
  • 40g yellow cornmeal
  • 5g salt
  • 1 pinch ground nutmeg

Instructions:

  1. Preheat your oven to 175°C. Grease a 2 liter baking dish with a little extra butter.
  2. Whisk eggs and sugar in a large bowl. Beat them for about 2 minutes until the mixture looks pale and slightly frothy.
  3. Slowly pour the 115g of melted butter into the eggs while whisking constantly.
  4. Whisk in the 240ml of whole milk and the pinch of nutmeg.
  5. In a separate small bowl, combine the 30g cornstarch, 40g cornmeal, and 5g salt.
  6. Gradually whisk the dry ingredients into the wet mixture until no large lumps remain.
  7. Stir in the 425g cream style corn and the 300g whole kernel corn using a spatula.
  8. Pour the batter into your prepared dish. Bake for 45 minutes until the center is set but still has a slight jiggle.