Creamy Baked Corn Casserole
Ingredients:
4 cups fresh or frozen corn thawed if frozen
1 cup heavy cream
1/2 cup whole milk
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup breadcrumbs optional, for topping
2 tablespoons chopped parsley for garnish
Instructions:
Preheat Oven:
Preheat your oven to 375F 190C and grease a medium-sized casserole dish.
Prepare the Creamy Mixture:
In a saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute to make a roux.
Gradually add the heavy cream and milk, whisking continuously until the mixture thickens.
Add Seasonings and Cheese:
Stir in the garlic powder, onion powder, salt, and pepper. Remove from heat and add the cheddar and Parmesan cheese. Stir until melted and smooth.
Combine with Corn:
In a large mixing bowl, combine the corn with the creamy cheese mixture. Mix well to ensure the corn is fully coated.
Assemble the Casserole:
Transfer the corn mixture to the greased casserole dish. Smooth the top with a spatula.
Optional Breadcrumb Topping:
If desired, sprinkle breadcrumbs evenly over the top for a crispy finish.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Garnish and Serve:
Remove from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley and serve warm.