Sweet and Savory Corn Casserole

Ingredients

• 2 tablespoons unsalted butter
• 1 large onion, diced
• 1 small bell pepper, diced
• 2 tablespoons sugar
• Scant 1/4 cup fresh sage, finely chopped
• 1 tablespoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1 teaspoon sweet paprika
• 1/8 teaspoon cayenne
• 15 ounces fresh or frozen corn kernels
• 1/2 cup white or yellow cornmeal
• 3 large eggs
• 1 1/4 cups milk, any percentage
• 1/2 cup heavy cream
• 1 cup finely shredded cheese, such as cheddar, Monterey Jack, or Parmesan

Directions

1. Set an oven rack in the lower-middle position, then heat the oven to 350 degrees F (177 degrees C). Over medium heat, melt the butter in a 10-inch cast iron skillet. Stir in the onion and bell pepper, followed by the sugar, sage, salt, paprika, and cayenne.
2. Cook and stir until the onion turns translucent and begins to take on a little color, about 10 minutes. Add the corn, then keep cooking and stirring often until the skillet has no water left in it, another 8 to 10 minutes. Stir in the cornmeal, then take the skillet off the heat.
3. In a small bowl, whisk the eggs with the milk and cream, then pour that into the corn mixture. Stir until evenly combined, sprinkle the cheese over the top, and bake until softly set, about 20 minutes. Switch on the broiler and broil only until the top is lightly browned, just a minute or two more.