2 tablespoon(28 g)unsalted butter(for coating the baking dish)
1 14.75 ozcan of cream-style corn
1 15.25 ozcan of sweet whole kernel corn
1 ½ c(360 ml)half-and-half
3 tablespoon(23 g)all-purpose flour
2 tablespoon(30 ml)maple syrup
⅛ teaspoon(2.6 g)chili powder
1 tablespoon(0.2 g)chives(fresh or freeze dried)
2 clovesgarlic(finely minced or grated, or 3 cloves roasted garlic, as used in the video)
1 teaspoon(6 g)each, salt & nutmeg(or to taste)
1 ½ cups(170 g)each, cheddar and mozzarella cheeses(grated)
Preheat oven to 350 degrees F (175 degrees C). Use butter to heavily coat a casserole dish or an 8 x 8 pan.
In a large mixing bowl, whisk the cream-style corn, sweet corn, half-and-half, flour, maple syrup, chili powder, chives, and garlic together. Add salt & nutmeg (to taste). Whisk in the beaten eggs and cheeses.
Transfer to buttered baking dish. Bake in the center of the middle rack in a preheated oven at 350 degrees F (175 degrees C) for 1 hour or until the edges are golden brown. Allow to cool for 15 minutes before serving.