Parmesan-Crusted Creamed Corn

(from saymyname’s recipe box)

Serves 10 people

Categories: Casserole, Corn, Side Dish


  • 6 tablespoons unsalted butter, melted
  • 2/3 cup freshly grated parmesan cheese
  • 1 1/2 cups heavy cream
  • 2 (16 ounce) packages frozen white corn, defrosted
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 3 tablespoons all-purpose flour


  1. Preheat oven to 350°; brush a 13 × 9 inch baking dish with some of the butter.

  2. Sprinkle 1/3 cup of cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter.

  3. In a big saucepan, heat the cream until it begins to boil; add in the corn, salt, and sugar; heat, stirring occasionally, until the mixture is almost at a boil.

  4. In the meantime, make a paste out of the remaining melted butter and the flour.

  5. Stir into the mixture in the saucepan and cook until thickened and the liquid comes to a boil.

  6. Remove pan from heat; transfer mixture to toe baking dish; sprinkle with remaining 1/3 cup cheese.

  7. **At this point, you can let cool, cover, and refrigerate for up to 3 days or freeze for up to 1 month; bring to room temperature before continuing.

  8. Bake about 30 minutes, until corn is bubbling and golden; serve immediately.

Email to a friend | Print this recipe | Back