I grew up eating corn pudding regularly during the summer. Unfortunately, I disliked the soft texture of the dish and wished there was more bite to complement the sweet corn flavor. My West Virginia-native boyfriend recently introduced me to corn casserole topped with breadcrumbs and tangy cheese. I was apprehensive at first, flashing back to corn pudding, but the combination of texture and melted cheese with the corn was everything I was missing growing up. This recipe is easy to make for larger summer gatherings or later in the year for holiday dinners. You can use fresh corn; cook, on the cob, in salted boiling water until tender and remove from the cob once cooled. If you want added flavor, consider adding fresh or dried herbs to the breadcrumb mixture. 

Swiss Cheese Corn Bake
Serves 8

Ingredients
4 large eggs, beaten
1 12-ounce can evaporated milk
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups frozen corn, thawed
3 cups shredded Swiss or Gruyere cheese, divided
¼ cup white onion, finely chopped
3 cups plain breadcrumbs, or crushed Saltine crackers
¼ cup unsalted butter, melted

Directions 

1. Preheat the oven to 350°F and spray a medium baking dish with cooking spray.
2. In a large bowl, whisk together eggs, evaporated milk, salt, and black pepper until evenly combined. Add corn, 1½ cups cheese, and onion; stir to combine. Transfer mixture to prepared baking dish.
3. In a medium bowl, combine breadcrumbs and butter and mix until the consistency of wet beach sand. Sprinkle over corn mixture and top with remaining cheese.
4. Bake, uncovered, until golden brown and slightly bubbly, about 30 to 45 minutes. Let stand for 10 minutes before serving; top with green onions if desired.