Creamy Baked Corn with Parmesan

A dear friend passed this recipe on to me several years ago. It’s one of those tried and true ones that I love yet somehow seem to forget about. Then one day I’ll have this epiphany. Baked corn? Yes, please.

Creamy Baked Corn with Parmesan | carmelmoments.com

I dig out my tried and true binder. My oldest drew the cover for me many years ago. I truly wish I would have dated the back of it. I’ll treasure this picture always with the steaming blueberry pie. It’s just precious. OK. Who wants blueberry pie now? Get corn back on the brain. This post is about corn.

So this delicious little recipe just happens to be one of Mom’s (my) favorite recipes indeed. Last time I made I didn’t have to hunt hard. There it was front and center of the binder. Why oh why, do I forget about most delicious corn? I’m so sorry!

Creamy Baked Corn with Parmesan | carmelmoments.com

I would be a great addition to your Thanksgiving menu. I’m thinking of making it to take to my Mom’s. They will be so hooked they’ll never want regular corn again. I can already hear my dad raving over how good it is. He’s the type of man that if something is good you just may hear about it for the rest of the day. Doesn’t bother me though. Who doesn’t like to talk about food?

We’ll don’t forget to give this corn a try. I know you won’t regret it. Well except for the calories…. *Burp* I need to get my workout clothes on. ;)

Love and blessings!

Melanie

Creamy Baked Corn with Parmesan | carmelmoments.com

Creamy Baked Corn with Parmesan
Serves: 8-10
 

Ingredients
  • 3 Tablespoons melted butter, divided
  • ⅓ cup freshly grated Parmesan cheese, divided
  • 2 – 10 oz each bags of frozen corn (defrosted)
  • 1 cup half and half
  • ¾ teaspoon salt
  • 1 teaspoon sugar
  • 3 Tablespoons flour

Instructions
  1. Preheat oven to 350.
  2. Melt 1 Tbsp butter. Place in a straight sided 2 qt baking dish.
  3. Sprinkle 2-3 Tbsp Parmesan cheese over melted butter.
  4. Bring half and half to a boil over medium heat. Reduce heat and add the corn. Simmer for 5 minutes. Stir in sugar and salt.
  5. Make a paste out of 2 Tbsp melted butter and flour. Stir into corn mixture and cook until thickened, then add Parmesan cheese, reserve a little for the top.
  6. Pour corn into dish, sprinkle with reserved cheese.
  7. Baked uncovered for 30 minutes or until bubbly and golden brown.
*May also be prepared and refrigerated for up to 4 days before baking.

 

 

Comments

  1. Sounds delicious, we are corn fans over here. Definitely going to have to give this one a try Mel! :) Pinning!

  2. This looks like the perfect Thanksgiving side dish

  3. This looks like a creamy bowl of pure comfort. Yum!

  4. Yes, please, indeed! I don’t need to wait for turkey day. I’ll make this any day of the week. No occasion required. :) Pinned!

  5. This looks like a perfect side dish – I must try it soon! Thanks for sharing! x

  6. sounds delish!

  7. i love corn! all time fav…definitely gonna try this!

Moms need recess too!

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