Creamed Corn Bake
Indulge in the ultimate comfort food with this Creamed Corn Bake—a luscious blend of canned and frozen corn smothered in a creamy, velvety sauce made from milk, heavy cream, and melted sharp cheddar cheese. Topped with a golden, crunchy layer of panko breadcrumbs and parmesan, this dish bakes to perfection in just 30 minutes, delivering a savory, slightly sweet side that's perfect for holiday feasts, potlucks, or any family dinner. With its rich flavors and creamy texture, this easy-to-make casserole will win hearts around the table while adding a touch of elegance to your comfort-food repertoire. Don't forget the optional parsley garnish for a burst of color and freshness! Keywords: creamed corn bake, corn casserole, cheesy side dish, comfort food recipe, easy holiday side.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups canned corn, drained
- 2 cups frozen corn, thawed
- 1 cup grated sharp cheddar cheese
- 0.5 cup panko breadcrumbs
- 0.25 cup parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with butter or cooking spray, and set aside.
Melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture is smooth and bubbling, but not browned.
Gradually whisk in the milk and heavy cream. Continue whisking and cooking until the mixture thickens and coats the back of a spoon, about 3-5 minutes.
Stir in the sugar, salt, and black pepper to season the sauce.
Add both the canned corn and thawed frozen corn to the saucepan, stirring until well combined and heated through.
Remove the saucepan from heat and stir in the grated cheddar cheese until melted and evenly incorporated.
Pour the creamed corn mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs and grated parmesan cheese. Sprinkle the mixture evenly over the top of the creamed corn.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
Remove from the oven and let cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 5587 mg | 243% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 93.5 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1688 mg | 130% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2987 mg | 64% | |
*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.
