- 1/4 cup butter, melted
- 1 (15 ounce) can creamed corn
- 2 tablespoons all-purpose flour
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1/2 cup evaporated milk
- 2 eggs, beaten
- 1 (10 ounce) can asparagus tips, drained
- 1/2 cup shredded Cheddar cheese, or to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Coat a baking dish with butter; spread creamed corn on top. Sift flour, sugar, salt, and pepper evenly over corn. Pour evaporated milk and eggs on top. Fold asparagus into egg mixture.
- Bake in the preheated oven until beginning to set, about 30 minutes.
- Sprinkle Cheddar cheese over asparagus mixture; bake until Cheddar cheese is melted, casserole is fully set, and edges are lightly browned, about 5 minutes more.