Recipe

Corn Casserole with a Kick

A Charleston chef draws inspiration from his childhood for this holiday dish

By Emily Daily
Recipe by Jeff Allen

November 15, 2023

A slice of corn casserole on a plate with the larger casserole above

Photo: ALEECE SOPHIA

Millers All Day in Charleston, South Carolina, is well versed in the art of Southern comfort food. Gooey cinnamon rolls, crispy chicken and waffles, and a cheesy bacon strata are just a few of the stars on its menu. So it’s no surprise that executive chef Jeff Allen’s signature dish on his own Thanksgiving table is one of the decadent classics: corn casserole. “When I was growing up, creamed corn was one of my favorite side dishes,” he says.

“When I moved to the South, I knew I had to make a version of corn casserole as a staple at my holiday table.” His less traditional recipe below enlists jalapeños to balance its richness.

Ingredients

Millers All Day's Corn Casserole (Yield: 8–9 servings)
- 6 large eggs
- 1 qt. heavy cream
- 4 oz. Parmesan cheese
- 1 red bell pepper, diced
- 1 jalapeño pepper, diced
- 9 ears roasted corn
- 1 tbsp. chopped garlic
- 1 tbsp. chopped scallions
- ½ tbsp. salt
- 1 tsp. pepper

Preparation

Preheat the oven to 350°F.

Crack the eggs, whisk them, and add the cream, Parmesan cheese, garlic, and scallions. Reserve for later.

Medium dice both types of peppers. Cut the corn off the cob. Combine all ingredients in a bowl and add to a greased pan. Bake covered for 45 minutes and then uncovered for another 25 minutes.

Emily Daily is newsletter editor at Garden & Gun. A native of Lynchburg, Virginia, she was an equestrian sports journalist for fifteen years prior to joining the magazine in 2022. She lives just outside Charleston with her photographer husband, Josh; their daughter, Indigo; two dogs, Ruby and Khaleesi; and pony, Cady.