SWEET CORN CASSEROLE RECIPE RECIPES

Steps:

• Preheat oven to 375° and butter the inside of a medium baking dish. In a large bowl, mix cornmeal and butter until smooth. Whisk in sugar, eggs, milk and heavy cream until incorporated. Fold in corn and creamed corn and season with salt, pepper and paprika. Pour into prepared baking dish and bake uncovered for 1 hour, or until center is set and top is golden. Garnish with chives and let cool 10 minutes before serving.

Steps:

• For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
• For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
• For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Spread the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.