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Baked Parmesan Corn

A close-up of a freshly baked casserole dish filled with golden baked parmesan corn, topped with chives.
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A simple and cheesy baked corn casserole perfect for holidays and potlucks.

Ingredients

Scale
  • 2 cans (15 ounces each) whole kernel corn, drained
  • 1 can (15 ounces) cream-style corn
  • 1 cup sour cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup butter, melted
  • 1/4 cup chopped fresh chives or green onions
  • 1/4 teaspoon black pepper
  • Optional: 1/2 cup crushed buttery crackers or panko breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the drained whole kernel corn, cream-style corn, sour cream, 1/2 cup Parmesan cheese, melted butter, chives, and black pepper. Stir until well combined.
  3. Pour the corn mixture into a greased 8×8 inch baking dish.
  4. If using, sprinkle the crushed crackers or breadcrumbs evenly over the top.
  5. Sprinkle additional Parmesan cheese over the topping.
  6. Bake for 25-30 minutes, or until the casserole is heated through and the topping is golden brown and bubbly.
  7. Let it rest for a few minutes before serving.

Notes

  • For an extra cheesy flavor, you can add 1/2 cup of shredded cheddar cheese to the corn mixture.
  • Add a pinch of cayenne pepper for a little heat.
  • Serve hot as a side dish.

Nutrition

Find it online: https://devourdish.com/baked-parmesan-corn/