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Chessy corn casserole how to#
Chessy corn casserole free#

Chessy corn casserole how to#

If you want an even creamier texture, pulse one can of the whole corn kernel in the food processor until it’s creamy, then add it to the recipe.Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin.

Add more milk or cream if the old-fashioned cream corn casserole isn’t as creamy as you’d like.

Add a little more milk or cream, then top with cheese and bake per instructions on the recipe card. Bring to room temperature once you are ready to cook.

Make the recipe as stated on the recipe card except for the addition of cheese.

Continue with the rest of the steps on the card when you are ready to bake. Add a little more liquid (milk or cream) if the sweet corn bake isn’t as creamier. Preferably within 2 days for a fresh taste.

Follow steps 2-4 on the recipe card, then cover the pan with foil or cling wrap until you are ready to cook.

If you’d like to make this cheesy corn casserole ahead of time, here are two ways to make it: Bring to room temperature before reheating. (affiliate link) Make-Ahead Store leftovers creamed corn recipe in an airtight container in the refrigerator for up to 3 days or freeze for up to a month. Heavy cream: if you want a lighter old-fashioned cream corn casserole, sub with half and half or milk.Įvaporated milk: Regular milk can be substituted for canned milk, but the taste will differ slightly. Avoid brown sugar or any sweetener that will overpower the outcome.Ĭheese: Although I used only parmesan cheese for this recipe, you can substitute it with Colby, feta, or Montgomery cheese. Sugar: you can substitute granulated sugar with honey.

Chessy corn casserole free#

Mascarpone cheese: If you cannot find mascarpone cheese, feel free to substitute it with cream cheese. Wine : white wine like chardonnay, sauvignon blanc,Pinot Grigio, Prosecco Vegetables: asparagus, potato casserole, Green beans, carrots Enjoy in little portions.Ī good pairing for this cheesy corn casserole is:Īnimal Protein: lamb, chicken- either rotisserie or grilled chicken skewers, roasted turkey, pork chops Although it’s a side dish, this sweet corn bake can also stand alone because it’s rich. This baked corn casserole makes for a perfect side dish, so pairing it with other dishes is a no-brainer. Bake for 35-40 minutes or until it’s set at the top but still wiggly when shaken.Īllow it to sit on the counter for 5-10 minutes before serving. Stir to combine.Įvenly distribute the cheese over the corn mix, and transfer it into the oven. Cook for about 2 minutes.Īdd the creamed corn, paprika, black pepper, sugar, bacon bits, and salt to taste. Gently pour in the evaporated milk, heavy cream, and mascarpone and continue to stir.

Add the all-purpose flour, and stir for about 2 minutes or until the flour is cooked. Melt butter in a large skillet or oven-safe pan.How to make the best-creamed corn casserole You can leave this out if you don’t have one on hand. Seasoning: I used smoked paprika to add mild heat and a smoky flavor to accompany the bacon bits. You can skip this if you don’t like it sweet. Sugar: I used a little sugar to sweeten things up. See substitution below if you can’t find one near you. Mascarpone: This adds so much creaminess to the recipe. Here are the ingredients you’ll need to make this appetizing baked corn casserole dish.Ĭorn: You can use either frozen, fresh, or canned corn. How to make the best-creamed corn casserole.Stores perfectly and makes for a great make-ahead recipe. Make it year-round for potlucks, parties, or game day sides. You get hints of savory and a little sweetness to balance things out. Less than 10 minutes of prep time while the oven does the rest of the cooking for you. This creamed corn casserole is made with bacon and the right amount of cream for that perfect silky texture.