Sweet-Savory Corn Casserole
From Chef Lesli Sommerdorf for Harmons
2 Tbsp unsalted butter
1 large onion, diced
1 small bell pepper, diced
2 Tbsp sugar
Scant 1/4 cup finely chopped fresh sage
1 Tbsp salt
1 tsp sweet paprika
1/8 tsp cayenne
15 oz fresh or frozen corn kernels
1/2 cup white or yellow cornmeal
3 large eggs
1 1/4 cups milk
1/2 cup heavy cream
1 cup finely shredded sharp Cheddar cheese
Adjust oven rack to lower-middle position and preheat to 350°.
In a 10” cast iron skillet over medium heat, melt butter. Add onion, bell pepper, sugar, sage, salt, paprika, and cayenne. Cook, stirring, until onions are translucent and just beginning to brown, about 10 minutes, then add corn. Continue cooking, stirring frequently, until no water remains in skillet, another 8 to 10 minutes, then stir in cornmeal and remove from heat.
In a small bowl, whisk together eggs, milk, and cream, then pour into corn mixture. Stir well to combine, sprinkle with cheese, and bake until softly set, about 20 minutes. Turn on the broiler and broil only until lightly browned, just a minute or two more.