Baked Parmesan Creamed Corn
This comforting Baked Parmesan Creamed Corn blends the effortless convenience of pantry staples with a rich, gourmet finish. By combining sweet canned whole kernel corn and velvety canned creamed corn with cream and egg yolks, the dish bakes into a beautifully tender, custard-like side dish. A generous folding of sharp, salty Parmesan cheese cuts through the natural sweetness of the corn, melting throughout the dish and forming a golden, savory crust on top that elevates this simple classic into an absolute crowd-pleaser.
SERVINGS
8
PREP TIME
10 Min
COOK TIME
30 Min
Ingredients
3 large eggs
1 cup heavy cream
2 teaspoons sugar
1/2 cup grated parmesan cheese
2 cans (14.75 oz.) Libby's Cream Style Corn
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
3 large eggs
1 cup heavy cream
2 teaspoons sugar
1/2 cup grated parmesan cheese
2 cans (14.75 oz.) Libby's Cream Style Corn
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
Instructions
- Preheat oven 350°F and coat a baking/casserole dish with non-stick spray. Set aside.
- In large bowl, separate yolks from eggs whites. Discard egg whites or use in another recipe.
- Beat egg yolks. Add cream and sugar. Mix until a smooth custard forms.
- Stir in Parmesan cheese.
- Add both types of corn and mix well.
- Pour mixture into prepared baking dish. Bake 20-30 minutes until top is golden.
- Preheat oven 350°F and coat a baking/casserole dish with non-stick spray. Set aside.
- In large bowl, separate yolks from eggs whites. Discard egg whites or use in another recipe.
- Beat egg yolks. Add cream and sugar. Mix until a smooth custard forms.
- Stir in Parmesan cheese.
- Add both types of corn and mix well.
- Pour mixture into prepared baking dish. Bake 20-30 minutes until top is golden.
