Easy Cheesy Creamed Corn is a tasty twist to a classic southern side dish recipe. Cheddar cheese adds a special savory flavor and richness to sweet corn. Make this side dish in under 20 minutes.
Are you looking for a way to get your family to eat more veggies? Then you have to try this recipe!
This baked cream corn casserole is a fantastic way to get even the pickiest eaters to gobble up corn and ask for seconds. Creamed corned is a classic side dish that goes with everything from your grandma’s old-style meatloaf to fried shrimp. This dish takes creamed corn to the next level by topping it with cheese and baking it in a casserole dish until it forms a crispy, savory crust.
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How to Make Creamed Corn
A creamed corn casserole depends on two things for success: high-quality frozen corn and the proper bechamel making technique. You will have to pick up great frozen corn at your local supermarket, but you can learn how to make bechamel sauce below.
Bechamel Making 101
A bechamel, as known as a white sauce, is extremely versatile. That is why it is known as one of the ‘Five Mother Sauces’ of classic French cuisine. After mastering bechamel making, you will have access to a world of DIY culinary options such as mac n’ cheese sauce, Alfredo sauce, and sausage and gravy just by adding a few ingredients.
The problem is that bechamel sauce is finicky. It’s easy to wind up with a clumpy mess in the pot. The good news is that with a few hints, anyone can make a wonderfully silky smooth bechamel sauce.
Don’t Let the Roux Ruin Your Bechamel Sauce
At its most basic, bechamel sauce is thickened milk, and the thickener is called a roux. A roux is made with equal parts of butter and flour that is then heated to cook out the taste of raw flour. Depending on how long you cook a roux, it will begin to develop different flavors and thickening properties. For this recipe, you will cook the roux only until you notice a slight bread-like smell, and the color turns slightly yellow. At this stage, it is called a ‘blonde roux,’ and you are ready to move on to finishing the bechamel sauce.
Finish Your Sauce Off Smoothly
Once your roux is perfect, you come to the most critical time in the bechamel sauce making process: adding the milk. This is where everything can go wrong, but there is a secret you won’t find in any classic French cookbook: add the milk with the heat off!
Once the roux is done, turn off the heat and add about half a cup of milk. Stir vigorously with a whisk to combine. Now you can add the rest of the milk all at once without worrying about lumps forming. Turn the heat on to medium and warm without allowing the milk to boil.
Tips for Cooking and Serving Oven-Baked Cream Corn Casserole
- Spice up your casserole. Mix in a few dashes of chili powder with your cheese topping for a little heat.
- No oven, no problem. You can serve up classic creamed corn by skipping the oven and cheese entirely.
- 2 tablespoons butter
- 1/4 cup chopped white onions
- 1/4 teaspoons salt
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 20 ounces frozen corn thawed
- 1 1/2 cups shredded Cheddar cheese
- Melt butter in a saucepan, add onions and salt over medium heat. Cook onions until they become translucent.
- Add flour and cook for 1 minute or until the mixture becomes fragrant.
- Stir in milk stir until the mixture becomes thick.
- Add corn and cheese.
- You can serve straight from the stovetop. Or you can sprinkle on some additional cheese and heat in the oven until the cheese melts.
Can’t decide what to make with your baked creamed corn? Check out these recipes that go with corn:
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