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creamed corn in a ladel

Creamed Corn with Bacon Recipe

Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Calories: 321kcal
Author: Becky Hardin | The Cookie Rookie
Make this creamy (Gluten Free!) Parmesan, bacon, and mascarpone creamed corn for your Thanksgiving corn dish, or any other holiday meal!
Step-by-step photos can be seen below the recipe card.
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  • Heat a Dutch oven over medium-high heat. Add the butter and allow to melt.
    ⅓ cup salted butter
  • Once the butter is melted, stir in the flour and use a whisk to combine until smooth. Slowly pour in the milk, whisking as you add. Stir in the sugar, salt, and pepper. Bring to a boil and then reduce to a simmer.
    ⅓ cup Bob's Red Mill 1:1 Gluten Free Flour, 2½ cups 2% milk, ¼ cup granulated sugar, 1 teaspoon kosher salt, Ground black pepper
  • Stir in ¼ cup Parmesan cheese, corn, bacon, and mascarpone. Stir until fully melted, cooked through, and creamy.
    ½ cup freshly grated Parmesan cheese, 5 cups frozen corn, ¼ cup cooked bacon crumbles, ¼ cup mascarpone cheese
  • Remove from heat and sprinkle with the remaining ¼ cup parmesan cheese.
  • Broil for 4-5 minutes on high until the cheese is toasted and bubbly.



Calories: 321kcal | Carbohydrates: 38g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 558mg | Potassium: 432mg | Fiber: 3g | Sugar: 10g | Vitamin A: 465IU | Vitamin C: 7.6mg | Calcium: 177mg | Iron: 1mg