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5 from 4 votes

Creamy Parmesan Baked Corn

*May also be prepared and refrigerated for up to 4 days before baking.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Servings: 8 -10 servings
Author: Melanie - Gather for Bread


  • 3 Tablespoons melted butter divided
  • 1/3 cup freshly grated Parmesan cheese divided
  • 2 - 10 oz each bags of frozen corn defrosted
  • 1 cup half and half
  • 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 3 Tablespoons flour


  • Preheat oven to 350 degrees.
  • Melt 1 tablespoon butter. Place in a 2 quart baking dish.
  • Sprinkle 2-3 tablespoons Parmesan cheese over melted butter.
  • In a large saucepan, bring half and half to a boil over medium heat. Reduce heat and add the corn. Simmer for 5 minutes. Stir in sugar and salt.
  • In a small measuring cup, combine 2 tablespoons melted butter and flour. Stir to make a paste. Stir into corn mixture and cook until thickened, (just a few minutes).
  • Pour corn into dish over butter mixture. Sprinkle with remaining Parmesan cheese.
  • Bake uncovered for 25-30 minutes or until bubbly and golden brown.


Feel free to substitute half of the half and half cream for whole milk.
This recipe can be made and refrigerated the day before.
Preheat oven and let casserole sit on the counter while preheating. May take 10 extra minutes in the oven til baked through.