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A freshly baked creamy corn custard bake in a white ceramic dish, topped with golden brown cheese and green chives.

Creamy Corn Custard Bake

A tender, rich baked corn custard made with real cornmeal, brown butter, Greek yogurt, and two cheeses—perfect as a holiday or potluck side dish.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 8 servings
Calories 278 kcal

Equipment

  • 8×8-inch ceramic baking dish
  • 2 medium mixing bowls
  • Small Saucepan
  • Silicone spatula
  • Aluminum foil
  • Instant-read thermometer (optional)

Ingredients
  

Main Ingredients

  • 4 Tbsp unsalted butter browned
  • ¾ cup whole-milk Greek yogurt
  • 2 large eggs lightly beaten
  • 2 Tbsp honey
  • 1 cup whole-kernel corn drained if canned or thawed if frozen
  • 1 cup creamed corn canned
  • ½ cup fire-roasted corn kernels optional, for extra flavor
  • ¾ cup stone-ground yellow cornmeal
  • ¼ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 2 Tbsp chopped fresh chives plus extra for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease an 8×8-inch ceramic baking dish with butter or non-stick spray.
  • Melt the butter in a small saucepan over medium heat and continue cooking until it turns golden brown and smells nutty. Let cool slightly.
  • In a medium bowl, whisk together the yogurt, eggs, honey, and browned butter until smooth.
  • Fold in the whole-kernel corn, creamed corn, and optional fire-roasted corn kernels.
  • In another bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper.
  • Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the cheddar cheese and half of the Parmesan cheese.
  • Pour the batter into the prepared baking dish. Cover loosely with foil and bake for 30 minutes.
  • Remove the foil, sprinkle the remaining Parmesan on top, and bake uncovered for another 18–22 minutes until golden and the center registers 195°F on an instant-read thermometer.
  • Let cool for 10 minutes before garnishing with fresh chives. Serve warm.

Notes

For an extra-flavorful twist, stir a pinch of smoked paprika into the batter or top with crushed crackers before baking. To make ahead, assemble and refrigerate unbaked for up to 24 hours.

Nutrition

Calories: 278kcalCarbohydrates: 29gProtein: 9gFat: 15gSaturated Fat: 8gCholesterol: 65mgSodium: 390mgPotassium: 190mgFiber: 2gSugar: 8gVitamin A: 350IUVitamin C: 5mgCalcium: 200mgIron: 1.5mg
Keyword Corn Bake, Corn Casserole, Creamed Corn, Holiday Side Dish
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