Devonshire Corn
Indulge in the comforting flavors of Devonshire Corn, a delightful baked corn casserole that combines sweet corn kernels with a rich, velvety cream sauce and a golden, crispy breadcrumb-Parmesan topping. Perfect as a holiday side dish or a crowd-pleasing addition to weeknight dinners, this recipe blends simplicity with elegance in under 40 minutes. The secret to its irresistible texture lies in the handmade roux, which creates a luscious base for the creamy corn mixture, while a final broil in the oven ensures a perfectly crisp and cheesy crust. Garnish with fresh parsley for a pop of color, and let this dish elevate your mealtime to a whole new level. Keywords: baked corn casserole, creamy corn recipe, breadcrumb topping, Parmesan side dish, comforting holiday recipes.
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Recipe Information
Ingredients
- 4 cups sweet corn kernels (fresh, frozen, or canned)
- 1 cup heavy cream
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 2 tablespoons chopped parsley (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Butter a medium-sized baking dish and set aside.
If using canned or frozen corn, drain or thaw the corn and pat dry. Fresh corn should be cooked and the kernels removed from the cob.
In a medium saucepan over medium heat, melt 2 tablespoons of butter. Once melted, whisk in the flour and cook for 1 minute to form a roux.
Gradually pour in the heavy cream while whisking continuously to avoid lumps. Cook for 2-3 minutes until the mixture thickens slightly.
Stir in the sugar, salt, black pepper, and corn kernels. Mix well until the corn is evenly coated in the creamy mixture.
Transfer the creamed corn mixture into the prepared baking dish and spread it out evenly.
In a small skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the breadcrumbs and stir until they are golden brown, about 2-3 minutes. Remove from heat.
Sprinkle the breadcrumbs evenly over the top of the creamed corn in the baking dish. Follow with the grated Parmesan cheese for an extra layer of flavor.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and allow to cool for 5 minutes. Garnish with chopped parsley before serving, if desired.
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.0 g | 226% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 3995 mg | 174% | |
| Total Carbohydrate | 264.0 g | 96% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 70.5 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1396 mg | 107% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2322 mg | 49% | |
*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.
