Classic Creamed Corn Au Gratin
Indulge in the rich and comforting flavors of **Classic Creamed Corn Au Gratin**, a decadent twist on a timeless side dish. This recipe features sweet corn kernels enveloped in a luscious, velvety sauce made from a blend of whole milk, heavy cream, and melty sharp cheddar cheese. Topped with a golden layer of parmesan-infused panko breadcrumbs, this dish adds a crispy, savory crunch to every bite. Perfectly seasoned with a touch of sugar, salt, and freshly ground black pepper, this baked delight is an excellent accompaniment to any meal, from holiday feasts to casual weeknight dinners. Ready in just 45 minutes, this easy-to-follow recipe is sure to become a family favorite. Garnish with a sprinkle of fresh parsley for a pop of color and enjoy a side dish that combines creamy, cheesy, and crispy perfection!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups heavy cream
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 3 cups sweet corn kernels (frozen or fresh, thawed if frozen)
- 1 cups sharp cheddar cheese, shredded
- 0.5 cups parmesan cheese, grated
- 0.75 cups panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9-inch baking dish and set it aside.
In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the milk and cream, whisking continuously to prevent lumps. Cook for 5-7 minutes, or until the mixture thickens and coats the back of a spoon.
Stir in the sugar, salt, and black pepper. Mix well to combine.
Add the sweet corn kernels to the sauce and cook for 2-3 minutes to heat through.
Remove the saucepan from the heat and stir in the shredded cheddar cheese until melted and fully incorporated.
Pour the corn mixture into the prepared baking dish, spreading it evenly with a spatula.
In a small bowl, combine the panko breadcrumbs, parmesan cheese, and olive oil. Mix until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the corn mixture.
Bake the dish in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling around the edges.
Let the dish cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 94.2 g | 471% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 448 mg | 149% | |
| Sodium | 3116 mg | 135% | |
| Total Carbohydrate | 207.5 g | 75% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 83.0 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1751 mg | 135% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2402 mg | 51% | |
*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.
