Ingredients:

  • 2 (15-ounce) cans whole kernel sweet corn, drained
  • 1 (14.75-ounce) can cream-style corn
  • 1 cup whole milk
  • 3 large eggs, lightly beaten
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 cup sharp cheddar cheese, shredded (plus 1/4 cup for topping)
  • 1/2 cup finely chopped yellow onion
  • 4 strips thick-cut bacon, cooked crisp and crumbled (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. If using bacon, cook it until crisp, drain, and crumble. If using fresh onion, sauté the 1/2 cup chopped onion in a teaspoon of butter until translucent (about 5 minutes).
  3. In a large mixing bowl, whisk together the milk, melted butter, and lightly beaten eggs until well combined.
  4. Gradually whisk in the flour, sugar, baking powder, salt, pepper, and smoked paprika until the batter is smooth with no flour lumps.
  5. Gently fold in the drained whole kernel corn, the creamed corn, the sautéed onions, the crumbled bacon (if using), and 1 cup of the shredded cheddar cheese. Do not overmix.
  6. Pour the mixture evenly into the prepared baking dish and sprinkle the remaining 1/4 cup of cheddar cheese over the top.
  7. Bake for 50 to 60 minutes. The casserole should be set in the centre and golden brown on top.
  8. Let the casserole rest on a cooling rack for 10–15 minutes before slicing and serving.