Ingredients
1 can (15 oz) whole kernel corn, drained
1 can (14.75 oz) cream-style corn
1 cup sour cream
1/2 cup unsalted butter, melted
1 cup sharp cheddar cheese, shredded
1 box (8 oz) dry cornbread mix (like Jiffy)
1/2 cup Panko breadcrumbs + 2 tbsp melted butter (for topping)
Fresh parsley, finely chopped (for garnish)
Instructions
1. Prep: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Mix: In a large bowl, whisk together whole corn, creamed corn, sour cream, melted butter, shredded cheddar, and cornbread mix until combined.
3. Assemble: Transfer the corn mixture into the prepared dish. In a small bowl, toss Panko breadcrumbs with 2 tbsp melted butter and scatter evenly over the top.
4. Bake: Bake uncovered for 45–50 minutes until the edges are bubbling and the topping turns golden brown. Garnish with parsley and let stand 10 minutes before serving.
Ultra-Creamy Baked Macaroni and Cheese
Ingredients
Pasta: 1 lb elbow macaroni (boiled 2 minutes under al dente)
Cheese Sauce: 4 tbsp butter, 1/4 cup flour, 3 cups whole milk, 1 cup heavy cream, 2 cups sharp white cheddar (shredded), 1 cup Gruyère (shredded), 1/2 tsp garlic powder, salt & black pepper to taste
Crust: 1 cup shredded cheddar + 1/2 cup toasted buttered breadcrumbs
Instructions
1. Roux & Sauce: Melt butter in a large saucepan over medium heat, whisk in flour for 1 minute, then slowly whisk in milk and heavy cream. Simmer until thickened, remove from heat, and stir in spices, white cheddar, and Gruyère until melted.
2. Combine: Fold boiled macaroni into the warm cheese sauce and pour into a greased baking dish.
3. Bake: Top with remaining cheddar and breadcrumbs. Bake at 375°F (190°C) for 20–25 minutes until bubbly and deeply golden on top.