Baked Creamy Corn Casserole

Instructions

1. Preheat oven to 400F, rack in the middle. Lightly spray a 2 quart baking dish.
2. In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and  butter. Bring to a boil. While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
3. Whisk together the eggs until well beaten. Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute. Remove from the heat and add in the corn and salt mixing to combine. Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle. Pour the mixture into the prepared baking dish.
4. Bake for 30 minutes or until the top is puffy and golden brown. *See note if using cheese
5. Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.