Corn Casserole with a Kick

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

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


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. 

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  • 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


  1. Preheat the oven to 350°F. 

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

  3. 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.