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White Cheddar Baked Corn: Creamy Comfort on Your Table

Irresistibly Cheesy White Cheddar Baked Corn offers a creamy, gluten-free side dish perfect for family dinners and festive gatherings.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Corn Kernels fresh, canned, or thawed frozen
  • 2 cups Shredded White Cheddar Cheese or Gruyère, Monterey Jack, or mild cheddar
  • 3 large Eggs binding agent
  • 1 cup Heavy Cream or half-and-half for lighter option
For Flavor and Texture
  • 2 tablespoons Unsalted Butter dot on top before baking
  • 1 teaspoon Salt adjust based on personal taste
  • 1 teaspoon Black Pepper adjust to taste
For Garnish
  • 1/4 cup Fresh Parsley optional garnish

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large bowl, whisk together the eggs and heavy cream until the mixture is smooth and slightly bubbly.
  3. Gently fold in the corn kernels and shredded white cheddar cheese into the egg and cream mixture until well combined.
  4. Season the mixture with salt and black pepper according to taste; mix again briefly.
  5. Pour the mixture into the prepared baking dish, smoothing the top evenly with a spatula.
  6. Sprinkle additional shredded cheese on top, dot with butter, and bake uncovered for 35-40 minutes until golden brown and bubbling.
  7. Remove from oven and allow to rest for 5 minutes, then garnish with fresh parsley before serving warm.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 20gProtein: 10gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 500mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 1mg

Notes

For best results, use freshly grated cheese and monitor baking time for larger quantities. Refrigerate leftovers in an airtight container for up to 4 days.

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