Description
This Ultimate Corn Casserole is a rich, creamy, and cheesy side dish perfect for family dinners or holiday gatherings. Combining tender white shoepeg corn with a luscious milk and cream base, then topped with mozzarella and parmesan cheeses, it bakes to a golden, bubbly perfection that’s sure to impress.
Ingredients
Scale
Liquid Ingredients
- 1 ½ cup milk
- 1 ½ cup heavy cream
Main Ingredients
- 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)
Cheeses
- 1 cup mozzarella cheese
- 1 cup shredded parmesan cheese
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375ºF (190ºC). Lightly spray a 9×13-inch baking dish with cooking spray to prevent the casserole from sticking.
- Cook Corn Mixture: In a saucepan, combine the milk and heavy cream and bring to a boil. Add the white shoepeg corn, sugar, salt, and white pepper. Cook just until the mixture comes back to a boil, ensuring the corn is heated through and flavors meld.
- Make the Butter-Flour Roux: In a separate small saucepan, melt the unsalted butter over medium heat. Gradually whisk in the self-rising flour, stirring constantly until the flour starts to turn golden brown, developing a nutty aroma.
- Combine Mixtures: Add the butter-flour roux to the corn mixture. Cook over medium heat, stirring constantly, until the mixture is uniform and thickened. Taste and adjust salt and white pepper as needed for seasoning.
- Assemble the Casserole: Transfer the thickened corn mixture into the prepared baking dish. Evenly sprinkle the mozzarella cheese and shredded parmesan cheese over the top.
- Bake: Bake in the preheated oven for 45 minutes, or until the casserole is golden brown and bubbly around the edges.
- Serve: Remove from the oven and serve immediately for best texture and flavor. Alternatively, cover and keep warm until ready to serve.
Notes
- Use self-rising flour for a bit of leavening and thickness; all-purpose flour can be substituted but may slightly alter the texture.
- White pepper provides a gentle heat without black specks; black pepper can be used if unavailable.
- Shoepeg corn has a sweet, mild flavor and firm texture perfect for this dish; frozen or fresh corn can also work.
- For a richer taste, use whole milk instead of reduced-fat, and fresh-shredded cheeses rather than pre-shredded.
- This casserole pairs wonderfully with roasted meats or as a comforting vegetarian side.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
