Recipe Print Recipe
Ultimate Corn Casserole
Yield: 8 people
The Ultimate Corn Casserole - I could make a meal out of this yummy casserole! Corn baked in a quick homemade white sauce and topped with cheese. Milk, heavy cream, corn, sugar, mozzarella, and parmesan cheese. Can make in advance and refrigerate until ready to serve. Great for potlucks, picnics, and holiday meals!
Equipment:
Ingredients:
- 1 ½ cup milk
- 1 ½ cup heavy cream
- 6 cups white shoepeg corn
- 1½ Tbsp sugar
- 3 Tbsp unsalted butter
- 1 ½ Tbsp self-rising flour
- salt to taste
- white pepper to taste
- 1 cup mozzarella cheese
- 1 cup shredded parmesan cheese
Instructions:
- Preheat oven to 375ºF. Lightly spray a 9x13-inch baking dish with cooking spary.
- In a saucepan bring milk & cream to a boil. Add corn, sugar, salt & pepper. Cook just until it comes back to a boil.
- In another small sauce pan melt butter. Gradually add in flour & stir with a whisk until four is starting to turn golden brown.
- Add butter/ flour mixture to corn mixture and cook over medium heat, stirring constantly, until mixture is uniform. Add salt and pepper to taste.
- Transfer corn mixture into the casserole dish. Top casserole with cheese.
- Bake for 45 minutes or until golden brown and bubbly. Serve immediately or cover and keep warm until you want to serve it.
Notes:
This casseorole can be made a day ahead and cooked when you are ready for it.