My grandparents were peanut farmers in Statesboro, Georgia, and as a child I was giddy with glee each time we left Charleston to visit them. My grandmother always had a pot of peanuts boiling when we arrived, knowing they were my favorite. The smell of her buttery corn casserole baking has also become a favorite recipe though the years, along with remembering her weathered loving hands battering up the freshly plucked chicken she prepared later for our family dinner. True farm by table cooking.
- 4 cups fresh shucked summer corn, or frozen (non GMO) white corn, thawed, do not used canned
- 1 cup heavy cream
- 1 egg
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground white pepper
- dash of cayenne
- 1/8 teaspoon freshly grated nutmeg
- 2 tablespoons chopped chives
- 3 tablespoons butter, melted
- 1/2 cup finely chopped shallot
- 1 cup finely shredded reduced fat cheddar and Monterey Jack cheese
- Preheat the oven to 350ºF. Cook the (thawed) corn in boiling water for 30 seconds. Drain. Reserve 1 cup of the corn and place the remaining 3 cups in a blender or large food processor with a sharp blade. Purée until smooth. Add the cream and purée until smooth. Add the egg and purée again until completely smooth.
- Mix the sea salt, white pepper, cayenne, and nutmeg together in a small bowl. Add the spices to the corn and cream mixture and purée until combined. Add the chives and purée again until completely mixed and smooth. Set aside.
- Meanwhile, melt the butter in a heavy-bottomed sauté pan over medium heat. When the butter begins to bubble, add the shallots and sauté until they are just beginning to brown and become translucent, about 5 minutes. Add the reserved corn to the pan and heat through. Pour the corn and cream purée into a large bowl, then add the warm shallots and corn and mix well. Stir in the cheese and mix well.
- Pour the mixture into a buttered 8 x 8 x 2-inch baking dish set inside a sheet pan or large roasting pan filled with hot water. Bake for 1 hour or until set and slightly golden on top. Serve hot or warm.