Creamed Corn with Bacon Recipe
Servings: 8
Calories: 321kcal
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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Ingredients
- ⅓ cup salted butter (⅔ stick)
- ⅓ cup Bob's Red Mill 1:1 Gluten Free Flour
- 2½ cups 2% milk or whole milk
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- Ground black pepper to taste
- ½ cup freshly grated Parmesan cheese divided
- 5 cups frozen corn thawed
- ¼ cup cooked bacon crumbles
- ¼ cup mascarpone cheese (click for recipe)
Instructions
- 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.
Video
Nutrition
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