Rich Scalloped Corn
Creamy, cheesy, and irresistibly comforting, this Rich Scalloped Corn recipe is a show-stopping side dish that’s perfect for holidays or any cozy dinner gathering. Featuring sweet corn kernels folded into a velvety cheddar cheese sauce and enriched with milk, heavy cream, and a buttery roux, this casserole is pure indulgence in every bite. A golden-brown topping of panko breadcrumbs and paprika adds the perfect crunch, while a garnish of fresh parsley elevates its presentation. With just 20 minutes of prep time and everyday ingredients like diced onions, eggs, and pantry staples, you’ll have a crowd-pleasing dish ready in under an hour. Serve this baked corn casserole alongside roasted meats or as part of a hearty vegetarian spread for a warm and satisfying meal.
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Recipe Information
Ingredients
- 3 cups sweet corn kernels
- 1 cup whole milk
- 0.5 cup heavy cream
- 3 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 3 tablespoons all-purpose flour
- 1.5 cups shredded sharp cheddar cheese
- 2 large eggs, beaten
- 0.5 cup panko breadcrumbs
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish and set aside.
Melt the butter in a skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
Sprinkle the flour over the onions, stirring constantly to form a roux. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the milk and heavy cream, cooking until the mixture thickens, about 3-4 minutes.
Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
In a large bowl, combine the cooked corn kernels, the cheese sauce, beaten eggs, salt, and pepper. Mix until well combined.
Pour the mixture into the prepared baking dish, spreading it evenly.
In a small bowl, combine the panko breadcrumbs and paprika. Sprinkle the mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the edges are bubbling.
Remove from the oven and let cool for 5-10 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.8 g | 202% | |
| Saturated Fat | 90.1 g | 450% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 185.7 g | 68% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 57.6 g | ||
| Protein | 89.8 g | 180% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 1644 mg | 126% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2422 mg | 52% | |
*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.
