Creamy Scalloped Corn Casserole
Indulge in the comforting flavors of this Creamy Scalloped Corn Casserole, a perfect side dish for holidays or weeknight dinners. Combining sweet corn kernels with creamy roux, rich creamed corn, and a hint of sugar for balance, this casserole delivers a luscious, velvety texture in every bite. Topped with a golden, cheesy breadcrumb crust made with Parmesan, it’s baked to a bubbling perfection that promises both crunch and creaminess in each spoonful. The recipe is designed to be easy, coming together in just an hour, and it’s sure to be a crowd-pleaser at any table. Whether you’re serving it alongside roasted turkey or as a standalone star, this baked corn casserole is comfort food at its finest.
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Recipe Information
Ingredients
- 15 ounces canned sweet corn (drained)
- 15 ounces canned creamed corn
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 cup heavy cream
- 1 tablespoon granulated sugar
- 2 large eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 2 tablespoons parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish with butter or cooking spray.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, until lightly golden and bubbling.
Gradually pour in the milk and heavy cream while whisking to create a smooth roux. Cook for 2-3 minutes until the mixture thickens.
Stir in the granulated sugar, salt, and black pepper, then remove the saucepan from the heat.
In a large mixing bowl, combine the drained sweet corn, creamed corn, and the prepared creamy sauce. Mix well to coat the corn evenly.
In a separate small bowl, lightly beat the eggs. Slowly stir the eggs into the corn mixture, ensuring they are fully incorporated.
Pour the mixture into the prepared baking dish and spread it out evenly.
In a small bowl, combine the breadcrumbs and Parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.1 g | 173% | |
| Saturated Fat | 73.4 g | 367% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 693 mg | 231% | |
| Sodium | 6418 mg | 279% | |
| Total Carbohydrate | 229.4 g | 83% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 75.4 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1100 mg | 85% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2220 mg | 47% | |
*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.
