Cheesy Scalloped Corn Bake
Get ready to elevate your comfort food game with this irresistible Cheesy Scalloped Corn Bake! This creamy, cheesy side dish combines the sweetness of corn with the gooey richness of sharp cheddar, all baked to golden-brown perfection under a crisp layer of buttery panko breadcrumbs. Featuring a luscious homemade cheese sauce, made from simple pantry staples like milk, flour, and butter, this dish blends cream-style corn and kernel corn for the perfect balance of flavor and texture. Seasoned with garlic, onion powder, and a hint of paprika, every bite bursts with savory goodness. Perfect for holidays or weeknight dinners, this easy-to-make casserole can be prepped and baked in under an hour, serving up cozy, crowd-pleasing vibes. Serve it warm with a sprinkle of fresh parsley to impress your family or guests with its deliciously creamy and crunchy layers!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 15-ounce can cream-style corn
- 1.5 cups frozen corn kernels, thawed
- 0.5 cup panko breadcrumbs
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1 as needed non-stick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, making sure to break up any lumps. Cook the mixture, stirring frequently, until it thickens (about 3-5 minutes).
Reduce the heat to low and stir in 1.5 cups of the shredded cheddar cheese until melted and smooth. Reserve the remaining 0.5 cup of cheese for topping.
In a large mixing bowl, combine the cream-style corn, thawed corn kernels, eggs, garlic powder, onion powder, salt, pepper, and paprika.
Pour the cheese sauce into the bowl with the corn mixture and stir until evenly combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the reserved 0.5 cup of shredded cheddar cheese over the top.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter (optional, for a crispier topping). Sprinkle the breadcrumbs evenly over the cheese layer.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and bubbling.
Remove the dish from the oven and let it cool slightly for 5-10 minutes. Sprinkle with fresh parsley if desired before serving.
Serve warm, and enjoy this cheesy, savory dish as a comforting side!
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.6 g | 180% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 5466 mg | 238% | |
| Total Carbohydrate | 209.4 g | 76% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 58.1 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 2329 mg | 179% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2664 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
