Baked creamed corn

4.72 from 7 votes

A delicious creamed corn casserole, that is baked into a dish, and topped with parmesan cheese. This buttery, delicious baked creamed corn makes an excellent side dish.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: Baked creamed corn

Servings:

Calories: 134kcal

Author: Rachael Yerkes

Ingredients

2 eggs
2 tablespoons heavy cream
14.75 ounces creamed corn
14.75 ounces whole kernel corn drained
1 tablespoons butter diced
4 tablespoons all-purpose flour
1 tablespoon parmesan cheese
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
¼ teapoon salt

Instructions

Preheat oven to 350 degrees F (175 degrees C). And spray a glass pie plate with non-stick spray. Set aside
In a large mixing bowl beat eggs with heavy cream using a hand mixer.
Once eggs and cream are frothy, stir in the creamed corn, drained whole kernel corn, and butter.
Gradually stir in flour, parmesan cheese, black pepper, salt, onion powder and garlic powder.
Once combined, transfer to the prepared glass pie plate.
Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
When edges are golden brown, and top is bubbly, remove from oven and allow to cool for 10 minutes before serving.
Garnish with green onion or fresh parsley if desired.

Notes

Taste as you go adjusting spices.

At 45 minutes cook time, check baked creamed corn for doneness. If it is golden brown, it is done. For a "creamier" consistency, bake for less time.

Nutrition