Baked Creamed Corn
Created by KittenCal on December 24, 2014
- Servings: 5
- Prep Time: 15m
- Cook Time: 15-20m
- Recipe #16468
Ingredients
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 1 tablespoon all-purpose flour
- 2 1/2 cups 18% cream (or 2 cups whole milk and 1/2 cup whipping cream)
- 2 packages (16 ounce) frozen corn (thawed and well drained)
- 2 tablespoons diced green chilies (Anaheim or Jalapeno chilies)
- 1 teaspoon seasoned salt (or to taste)
- 1/4 teaspoon fresh ground black pepper (or to taste)
- 1/8 to 1/4 teaspoon cayenne pepper (or to taste)
- 1 tablespoon granulated sugar
- 2/3 cup grated Parmesan cheese (divided)
- Gruyere cheese (shaved pieces for top)
How to Make
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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.
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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.
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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).
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Step 4: Garnish with jalapeno slices.
Nutritional Facts
- 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