Food Friday--Cheesy Corn Bake

I adore Catherine Newman.  I have been following her writing for over 10 years now and will continue to follow her until she stops writing.  She has a blog that you can find here if you want.

So you may be wondering what Catherine Newman has to do with my recipe this week.  Well, to be perfectly honest, it's not my recipe this time.  It's hers.  And it's really good, as are all of her recipes that I have tried.

This one was so good, though, that I had to share it so that more people can enjoy it.  :)  I hope she doesn't mind.  (Also, I fiddled with it a bit to use some things that I had on hand, and of course I eliminated the salt.)

Catherine Newman's Cheesy Corn Bake
Here is a link to her original recipe

What you need

1 ½ tablespoons butter
1 onion, diced
6 ears sweet corn, cut from the cob (I didn't have any corn on the cob, so I used frozen kernels--3 cups.)
2 eggs, lightly beaten
1 cup cream, evaporated milk, or whole milk (I used cream)
1 cup grated or crumbled cheese (I used mild cheddar)
2 tablespoons chopped parsley
1 teaspoon chopped marjoram (or another herb of your liking--I used oregano because it's what I had)
1 1/2 teaspoons kosher salt (or half as much table salt) (Of course you all know by now that I didn't add any)
Freshly ground pepper
Paprika

What you do

Heat you oven to 350 degrees and non-stick spray a 6-cup baking dish.
Melt your butter in a skillet over low heat and cook the onion until it’s soft and lightly colored, about 10 minutes (or get busy making ren faire garb and let the onion cook so long it becomes caramelized)

Before accidental slight caramelization.  

Now add your corn to the pan and cook for another minute or two, until it is tender (if you use frozen corn, thaw it before you add it to the skillet).

So very corny.  

Next, beat the cream and the eggs together, then stir in the corn and onion, the cheese, herbs, and the pepper and salt (if using).

Say cheese!  I just mixed everything in my baking dish because I am lazy.

Finally, pour the mixture into your baking dish, sprinkle some paprika over the top, and bake until puffed and golden, around 45 minutes. Serve warm.

YUM!!!