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White Cheddar Baked Corn

White cheddar baked corn with a creamy sauce that binds sweet corn into a casserole-like gratin. The top bakes up golden and bubbling at the edges for an easy corn side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Corn casserole base
  • 4 cup corn kernels Use fresh or frozen; thaw frozen and drain if very wet.
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 1.5 cup white cheddar cheese, shredded Divided: 1 cup for the sauce, remainder for topping.
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 salt To taste.
  • 0.5 white pepper To taste.
  • 0.25 cup panko breadcrumbs
  • 1 tbsp butter, melted For topping.
  • 1 fresh chives For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the casserole releases easily after baking.
Make the white cheddar sauce
  1. Melt the butter in a saucepan over medium heat, then whisk in the flour and cook for 1 minute to remove the raw flour taste.
  2. Gradually whisk in the whole milk and heavy cream until smooth and thickened, about 4 minutes, until the sauce coats the back of a spoon.
Combine and assemble
  1. Remove the saucepan from the heat, then stir in 1 cup of the shredded white cheddar, garlic powder, onion powder, salt, and white pepper until melted and evenly combined.
  2. Fold in the corn kernels until fully coated, then pour the mixture into the prepared baking dish.
  3. Top with the remaining shredded white cheddar, then toss the panko breadcrumbs with the melted butter and scatter over the cheese.
Bake and serve
  1. Bake for 30–35 minutes at 375°F until bubbling and the top is golden, with melted cheese bubbling at the edges.
  2. Garnish with fresh chives and serve hot.

Notes

Pro tip: For the creamiest texture, thaw frozen corn and drain excess liquid before folding it in. Refrigerate leftovers in an airtight container up to 4 days; reheat covered at 350°F until warmed through. Freezing is not recommended because the dairy-based sauce can change texture. Dietary swap: use lactose-free whole milk and lactose-free heavy cream for a lactose-reduced version while keeping the same bake method.