Tuesday, February 8, 2022

Creamy Parmesan Creamed Corn

I love corn.  I use it in a lot of different recipes because it is so versatile and yummy.  This recipe takes cream corn and envelopes it in a creamy Parmesan sauce that is hard to resist. 


·        3 (15 oz.) cans creamed corn

·        ¾ c. Parmesan cheese

·        ¾ c. half-n-half or whole milk

·        ¼ c. chicken stock

·        3 T. butter

·        2 T. olive oil

·        2 T. parsley flakes

·        1 T. flour

·        ½ tsp. salt

·        ¼ tsp. pepper


Preheat your oven to 350 degrees.

Melt 1 tablespoon of butter and pour in into a 2 quart baking dish.  Sprinkle in 3 tablespoons of the Parmesan cheese over the melted butter.  Set aside.

In a large pan, bring the half-n-half to a boil over medium heat.  Reduce the heat to medium-low and stir in the cans of corn.  Simmer for about 5 minutes. Stir in the parsley, salt and pepper.

As the above is cooking, combine 2 tablespoons of melted butter with the flour to make a paste.  Stir the paste in with the corn mixture to thicken it up.  It should only take a minute or two.

Pour the corn mixture into the baking dish.  Sprinkle with the remaining Parmesan cheese.  Bake for 22-25 minutes or until it is golden brown.  



     Serves 6 with each serving having roughly 20 grams of carbs. 

    I like to serve this with Glazed Sirloin Pork Chops, with my Beefy Chili Noodle Skillet or with Soy & Garlic Chicken.

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