Parmesan-Infused Creamed Corn Casserole
This delectable dish combines the sweetness of frozen corn with a rich, creamy base that’s infused with nutty Parmesan cheese. A beloved recipe from a charming restaurant in Fullerton, California, this creamed corn casserole is perfect for potlucks and family gatherings. The beauty of this recipe lies in its convenience; prepare it the night before and simply bake it when you’re ready to serve. With its satisfying creamy texture and deep flavors, this dish is sure to impress, becoming the star of your dinner table.
6
Servings
N/A
Calories
8
Ingredients
Ingredients
frozen kernel corn
1 lb (thawed)
whipping cream
12 ounces (none)
butter
1 1/2 tablespoons (melted)
all-purpose flour
1 1/2 tablespoons (none)
salt
1/2 teaspoon (none)
sugar
2 tablespoons (none)
white pepper
1 pinch (none)
Parmesan cheese
3 tablespoons (grated)
Instructions
1
In a large pot, combine the frozen kernel corn, whipping cream, salt, sugar, and white pepper. Heat over medium heat until the mixture comes to a boil.
2
Once boiling, reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
3
In a separate small pan, melt the butter over low heat, then whisk in the flour to create a roux. Stir continuously for about 2-3 minutes until smooth and slightly golden.
4
Gradually add the roux to the corn mixture, stirring constantly until well combined and thickened. Remove the pot from the heat.
5
Transfer the creamed corn mixture to a greased casserole dish, spreading it evenly.
6
Generously sprinkle the grated Parmesan cheese over the top of the corn mixture.
7
If not baking immediately, cover the casserole and refrigerate. When ready to serve, preheat your oven to 350°F (175°C) and bake uncovered for 25-30 minutes, or until the casserole is heated through and the cheese is bubbly.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Parmesan-Infused Creamed Corn Casserole?
It is a rich, creamy side dish that combines the sweetness of corn with nutty Parmesan cheese, inspired by a restaurant recipe from Fullerton, California.
Can I make this recipe ahead of time?
Yes, you can prepare the casserole the night before, refrigerate it, and then bake it when you are ready to serve.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
What type of corn should I use?
The recipe calls for 1 lb of frozen kernel corn that has been thawed.
At what temperature should I bake the casserole?
Preheat your oven to 350°F (175°C) before baking.
How long does it take to bake?
Bake the casserole uncovered for 25-30 minutes, or until the cheese is bubbly and it is heated through.
What ingredients are used for the creamy base?
The base consists of whipping cream, butter, all-purpose flour, salt, sugar, and a pinch of white pepper.
Is this creamed corn casserole vegetarian?
Yes, this dish is classified as vegetarian.
How do I thicken the corn mixture?
You thicken the mixture by creating a roux from melted butter and flour, then stirring it gradually into the boiling corn and cream mixture.
Do I need to grease the baking dish?
Yes, the instructions recommend transferring the mixture to a greased casserole dish.
How much Parmesan cheese is needed?
The recipe calls for 3 tablespoons of grated Parmesan cheese sprinkled over the top.
Can I use heavy cream instead of whipping cream?
While the recipe specifies 12 ounces of whipping cream, heavy cream is a suitable substitute for a similar rich texture.
How long should the corn mixture simmer?
Once it reaches a boil, reduce the heat and let it simmer for 5 minutes to meld the flavors.
What kind of pepper is recommended?
One pinch of white pepper is recommended for this recipe.
What is the texture of the finished dish?
The dish features a satisfyingly creamy texture with a slightly crispy, bubbly cheese topping.
Is there sugar in this recipe?
Yes, 2 tablespoons of sugar are added to enhance the sweetness of the corn.
How much butter and flour are needed for the roux?
The recipe uses 1 1/2 tablespoons of butter and 1 1/2 tablespoons of all-purpose flour.
What are some good occasions to serve this dish?
It is ideal for potlucks, family gatherings, and holiday meals like Thanksgiving.
Should I cover the casserole while baking?
No, it should be baked uncovered to allow the cheese to bubble and the top to brown slightly.
Where is the restaurant that inspired this recipe located?
The restaurant is located in Fullerton, California.
How many ingredients are in this recipe?
There are a total of 8 ingredients.
Can I use fresh corn instead of frozen?
Yes, you can substitute 1 lb of fresh corn kernels for the frozen corn if preferred.
What is the primary flavor profile?
The flavor is a combination of sweet corn and savory, nutty Parmesan cheese.
Does the corn need to be cooked before adding the roux?
Yes, the corn should be boiled and simmered in the cream before the roux is added.
How long do I cook the roux?
The roux should be stirred continuously for about 2-3 minutes until smooth and slightly golden.
Can I use salted butter?
Yes, but you may want to adjust the additional 1/2 teaspoon of salt to taste.
Is the Parmesan mixed in or just on top?
The recipe specifies sprinkling the Parmesan cheese generously over the top of the corn mixture.
What should I do if the sauce is too thin?
Continue stirring the mixture after adding the roux; it will thicken as it simmers and further set while baking.
Can this be frozen for later use?
While cream-based dishes can separate slightly, it can be frozen; however, it is best enjoyed fresh or from the refrigerator.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for 3-4 days.