Creamed corn is a classic comfort food side, beloved at Thanksgiving. But this all-American dish gains a makeover in the recipe that follows. This version unites creamed corn with rich, tangy Parmesan cheese for a casserole that's bursting with flavor. In less than an hour, the casserole is ready to dish out as a side to roast poultry. It even makes a delicious vegetarian meal when paired with a simple green salad.
This casserole couldn't be easier to make. Just stir together all the ingredients and bake in a dish coated with cooking spray. The recipe calls for Italian breadcrumbs, which are seasoned with herbs and spices, but you could use other things such as plain breadcrumbs, crushed crackers or even more Parmesan cheese to really gild the lily.
Baked parmesan creamed corn
6
10 minutes
35 minutes
45 minutes
Two 15-ounce cans creamed corn
1/4 cup flour
3 eggs, beaten
1/2 cup finely grated Parmesan cheese
1/2 teaspoon black pepper
4 tablespoons melted butter
1/2 cup Italian breadcrumbs
Heat oven to 350 F.
In a bowl, stir together the corn, flour, eggs, Parmesan cheese, pepper, melted butter and breadcrumbs.
Spread in a greased 8-inch casserole dish.
Bake for 35 minutes, and remove from the oven.
Serve hot.
