Cheesy Corn Casserole

5 from 27 votes

This creamed corn casserole is made with bacon and the right amount of cream for that perfect silky texture. Less than 10 minutes of prep time while the oven does the rest of the cooking for you.

Prep Time6

Cook Time39

Total Time45

Course: Dinner, Lunch, Side Dish, sides

Cuisine: American, international

Servings:

Calories: 327kcal

Author: Maureen Celestine

Ingredients

4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 (12. oz) can evaporated milk
¼ cup heavy cream
8 . oz mascarpone cheese
3 (15. oz) cans whole kernel corn, rinsed, drained
½ teaspoon smoked paprika
¾ teaspoon ground black pepper
salt to taste
1 teaspoon sugar
3 cooked bacon strips, chopped
1¼ cup cheese (Colby, cheddar, or parmesan)
A fistful of fresh chives, chopped

Instructions

Preheat oven to 350°F
Melt butter in a large skillet or oven-safe pan. Add the all-purpose flour, and stir for about 2 minutes or until the flour is cooked.
Gently pour in the evaporated milk and immediately give it a good whisk to prevent lumps. Add the heavy cream and mascarpone and continue to stir. Cook for about 2 minutes.
Add the creamed corn, paprika, black pepper, sugar, bacon bits, and salt to taste. Stir to combine using a wooden spoon or spatula.
Evenly distribute the cheese over the corn mix, and transfer it into the oven. Bake for 35-40 minutes or until it’s set at the top but still wiggly when you shake the pan, and the top is a little brown around the edges. Remove from heat.
Allow it to sit on the counter for 5-10 minutes before serving. Garnish with chopped chives, and serve!

Notes

Cooking variation:

You can equally mix all the ingredients in a casserole dish and bake directly. Make sure to melt the butter, then mix with all the wet ingredients before combining with the rest.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to a month. Bring to room temperature before reheating.

Nutrition