Velvety Corn Casserole is your go-to comfort dish when you need something warm, creamy, and absolutely satisfying. It's the perfect blend of sweet corn and savory cheese, making it a crowd-pleaser at any family gathering or weeknight dinner.
The base of this casserole starts with unsalted butter, which gives it a rich, smooth flavor without adding extra salt. The all-purpose flour helps thicken the sauce to make it creamy and luscious. We use whole milk to add a full-bodied texture to the dish. The star of our show, corn kernels, brings natural sweetness and a bit of crunch. Granulated sugar enhances the sweetness of the corn, while salt and black pepper balance the flavors. A dash of cayenne pepper gives a subtle kick that warms up the casserole nicely. Eggs and heavy cream add richness and help bind everything together. Topped with shredded cheddar cheese, this casserole has a gooey, cheesy finish. Lastly, a sprinkle of fresh parsley provides a fresh, vibrant touch.
This Velvety Corn Casserole pairs beautifully with roasted chicken or grilled steak. For a vegetarian meal, serve it alongside a fresh garden salad or roasted vegetables. It's a versatile dish that complements a variety of mains.
Start by preheating your oven to 350°F (175°C) and butter a 9x13 inch baking dish. This ensures your casserole doesn't stick and makes for easy serving later. While that's warming up, grab a medium saucepan and melt your butter over medium heat. Once it's melted, stir in the flour until the mixture is smooth. This forms your roux, the foundation for the creamy sauce.
Next, gradually whisk in the milk. Keep whisking until the mixture thickens, which takes about five minutes. You'll know it's ready when it coats the back of a spoon. Now, stir in the corn kernels, sugar, salt, black pepper, and cayenne pepper until everything is well combined. The cayenne adds just a hint of heat, so adjust to your liking.
In a separate bowl, whisk together the eggs and heavy cream. It's important to mix these first to ensure they incorporate smoothly into the corn mixture. Slowly stir this egg mixture into your saucepan, blending everything together gently. Pour the combined mixture into your prepared baking dish and smooth out the top.
Sprinkle the shredded cheddar cheese evenly over the top. Now it's ready to bake! Place the dish in your preheated oven and let it bake for 45 minutes, or until it's set and golden brown on top. You'll know it's done when it has a slight jiggle but is firm around the edges.
Finally, once it's out of the oven, garnish with chopped fresh parsley for a pop of color and serve warm. Enjoy!
Share