In a large bowl, combine corn, milk, heavy cream, eggs, sugar (if using), salt, pepper, and paprika.
Stir gently until well mixed.
3. Add Cheese:
Fold in shredded cheddar cheese until evenly distributed.
4. Bake:
Pour mixture into prepared baking dish.
Bake uncovered for 45–55 minutes, until edges are golden brown and center is set (no longer jiggly).
Optional: Sprinkle with Parmesan during last 10 minutes for extra crispiness.
5. Rest & Serve:
Let cool 5–10 minutes before serving — this helps it set and makes slicing easier.
Garnish with fresh parsley or a sprinkle of paprika if desired.
💡 Tips & Variations:
Extra cheesy? Add ½ cup Monterey Jack or Gruyère.
Add crunch? Top with crushed Ritz crackers or breadcrumbs before baking.
Spicy kick? Add ¼ tsp cayenne or 1 diced jalapeño.
Gluten-free? Naturally GF — just check any added ingredients.
Make ahead? Assemble up to 1 day ahead, refrigerate, then bake as directed (add 5–10 mins if cold).
This creamed corn casserole is sweet, creamy, and perfectly baked — exactly like your photo! The golden crust, tender corn, and cheesy richness make it a crowd favorite.
Let me know if you want a Southern-style version (with bacon or green onions), a dairy-free adaptation, or an Instant Pot method! 🌽🧀✨ (Perfect alongside roast chicken, turkey, or grilled meats.)
