Baked Creamed Corn
Recipe: #16468
December 24, 2014
Categories: Side Dishes, Corn, Christmas, Easter, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, No Eggs, Vegetarian, Spicy, Kosher Dairy, Vegetarian Dinner, more
"A KC favorite! The corn mixture can also be spooned into 4 to 6 individual ramekins, each topped with some of cheeses and baked 5 to 10 minutes, canned corn well drained may be subbed for the frozen corn"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (347.4 g)
- Calories 644
- Total Fat - 16.7 g
- Saturated Fat - 9.1 g
- Cholesterol - 42.7 mg
- Sodium - 960.2 mg
- Total Carbohydrate - 107.2 g
- Dietary Fiber - 13.6 g
- Sugars - 12.7 g
- Protein - 19.3 g
- Calcium - 364.3 mg
- Iron - 1.3 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a large skillet or saucepan, heat butter until melted. Add onions and saute over high heat until soft, about 2 to 3 minutes. Stir in flour and cook, stirring, 1 minute. Gradually whisk in table cream or milk and heavy cream; heat to boiling over medium high heat, whisking often, until thickened. Stir in well drained corn and chilies and bring back to boiling. Stir in seasoned salt, pepper, cayenne, sugar and 1/3 cup Parmesan cheese.
Step 2
Transfer to a buttered shallow 1 1/2 quart baking dish. Sprinkle with remaining 1/3 cup Parmesan cheese and top with Gruyere cheese pieces.
Step 3
Bake in a preheated 350 degree F oven 15 to 20 minutes, to melt cheese and until top is golden (can put under broiler a minute or so to get golden).
Step 4
Garnish with jalapeno slices.
Tips
No special items needed.
0 Reviews
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