The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This is the side dish people go back for before they’ve even touched the main. Seriously.
Creamy Cajun corn bake is about five minutes of actual work. You dump, sprinkle, pour, walk away. It’s smoky, a little spicy, and buttery enough that nobody asks what’s in it, they just ask for more. Make it for Sunday dinner, a cookout, or any night you want something cozy next to chicken or ribs.
Why This Corn Bake Works
Frozen corn goes in straight from the bag. Thawing it first just waters the pan down, and you lose the cream. Skip the thaw and the corn releases a little liquid as it heats, which loosens the sauce right when it needs to.
Foil on for 45 minutes traps the steam, so the corn gets tender instead of dried out. Then the foil comes off and you stir. That stir is the whole trick. The cream, butter and Parmesan have been sitting in separate layers, and stirring pulls them into one sauce.
Last five minutes uncovered is just for the top. Parmesan, paprika, a little color. Done.
Ingredients
The corn
- 2 lbs frozen corn
The seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1–2 tsp Tony Chachere’s No Salt Seasoning
- Minced garlic, to taste
The creamy part
- 1 cup heavy cream
- 1 stick butter, sliced
- ½ cup grated Parmesan
For the top
- ¼ cup extra Parmesan
- Paprika
- Dried parsley
Instructions
- Heat your oven to 400°F.
- Pour the frozen corn straight into an aluminum baking pan. No thawing.
- Sprinkle in the garlic powder, onion powder, smoked paprika, black pepper and Tony Chachere’s. Add the minced garlic, pour in the cream, and stir until the corn is well coated.
- Lay the sliced butter over the top and scatter on the ½ cup Parmesan.
- Cover the pan with foil and bake at 400°F for about 45 minutes, until the corn is hot and tender.
- Take the foil off and stir so the creamy sauce comes together.
- Sprinkle on the extra ¼ cup Parmesan, a little paprika and the parsley.
- Back in the oven, uncovered, for 5 more minutes.
- Serve warm.
Prep time: 5 minutes Cook time: 50 minutes Total time: 55 minutes Serves: 8
My Tips
- Taste before you add any salt. The Parmesan already brings plenty.
- Grate your own Parmesan if you can. It melts smooth. The pre-shredded stuff gets grainy.
- Don’t skip the stir at step 6. The sauce looks split until you do.
- Aluminum pan means no dish to scrub. Just saying.
Variations
- Spicier: a pinch of cayenne with the seasoning. Go easy, the Tony’s already has some kick.
- Smokier: stir in crumbled bacon at the end. Worth it.
- Skip: swapping in half-and-half. It thins out and the sauce never really comes together.
Make-Ahead and Storage
Don’t assemble it the night before. The corn sits in the cream and the texture goes flat. Bake it fresh, it’s hands-off anyway.
Leftovers keep in the fridge 3 to 4 days. Warm them up with a splash of cream or milk so they stay silky.
FAQ
Do I need to thaw the corn?
No. Straight from the freezer into the pan.
Can I use canned corn?
You can, but drain it well and cut the bake time way down, since it’s already cooked. Frozen gives a better bite, honestly.
What can I serve it with?
Chicken, ribs, pulled pork, anything off the grill. Spoon the leftovers over rice the next day, that’s my move.
Is it spicy?
Mild. Smoky more than hot. Tony Chachere’s No Salt has a little heat but nothing scary.
Why is it watery when I take the foil off?
Normal. Stir it, then give it the last five minutes uncovered. It tightens up.
Final Thoughts
Put it next to something with a crispy edge, like fried chicken or ribs with a good bark. The creamy corn balances it out. Bring a spoon, not a fork.
Creamy Cajun Corn Bake
Creamy, smoky Cajun corn bake made with frozen corn, heavy cream, butter and Parmesan. About five minutes of work and no thawing.
Ingredients
Method
- Heat your oven to 400°F.
- Pour the frozen corn straight into an aluminum baking pan. No thawing.
- Sprinkle in the garlic powder, onion powder, smoked paprika, black pepper and Tony Chachere’s. Add the minced garlic, pour in the cream, and stir until the corn is well coated.
- Lay the sliced butter over the top and scatter on the ½ cup Parmesan.
- Cover the pan with foil and bake at 400°F for about 45 minutes, until the corn is hot and tender.
- Take the foil off and stir so the creamy sauce comes together.
- Sprinkle on the extra ¼ cup Parmesan, a little paprika and the parsley.
- Bake uncovered for 5 more minutes.
- Serve warm.
Notes
Taste before adding any salt, the Parmesan already brings plenty. Freshly grated Parmesan melts smoother than pre-shredded. Leftovers keep in the fridge 3 to 4 days. Reheat with a splash of cream or milk so they stay silky.
