Ingredients and Weight:
- Shoepeg corn kernels (fresh or frozen): 1 lb (454 g)
- Creamed corn: 1 can (16 oz)
- Milk: 1 cup (240 ml)
- Heavy cream: 1/2 cup (120 ml)
- Butter: 1/2 cup (1 stick, 113 g), divided
- All-purpose flour: 1/4 cup (30 g)
- Grated sharp cheddar cheese: 1 cup (100 g)
- Grated Parmesan cheese: 1/2 cup (50 g)
- Salt and freshly ground black pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Melt 1/4 cup of butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in milk and heavy cream until smooth. Bring to a simmer and cook until thickened, about 3-4 minutes.
- Remove from heat and stir in corn kernels, creamed corn, salt, and pepper.
- Pour the corn mixture into the prepared baking dish.
- In a small bowl, combine the cheddar cheese, Parmesan cheese, and remaining 1/4 cup of butter. Spread evenly over the corn mixture.
- Bake for 30-35 minutes, or until golden brown and bubbly.
Nutritional Information:
- Calories: 250 per serving
- Fat: 15 g
- Saturated Fat: 9 g
- Cholesterol: 30 mg
- Sodium: 450 mg
- Carbohydrates: 25 g
- Dietary Fiber: 2 g
- Sugar: 10 g
- Protein: 10 g
Dish Characteristics:
- Creamy and cheesy
- Sweet and savory
- Perfect side dish for any occasion
- Gluten-free if you use gluten-free flour
User Comments:
- "This casserole was an absolute hit at my dinner party!"
- "The perfect balance of flavors, not too sweet or too savory."
- "A must-try for corn lovers!"
- "Easy to make and so delicious."
- "I've made this casserole countless times and it's always a crowd-pleaser."
Special Precautions and Tips:
- If fresh shoepeg corn is unavailable, frozen corn kernels can be thawed and used instead.
- You can adjust the amount of cheddar and Parmesan cheese to your taste.
- For a spicier casserole, add a pinch of cayenne pepper or chili powder.
- Let the casserole rest for 10 minutes before serving to allow the flavors to meld.
