Creamed Corn with Crispy Breadcrumbs
With a creamy corn filling underneath a topping of crispy breadcrumbs, this quick and easy creamed corn is a delicious, crowd-pleasing casserole. (Photo source: Jared Kent)
| Yield: 4 servings | Time: 30 minutes |
Ingredients
2 tablespoons coconut oil
1 white onion, diced small (about ¼ inch)
2 cloves of garlic, minced
2 cups frozen corn kernels (or fresh if in season)
1 teaspoon paprika powder
½ teaspoon cayenne pepper
1 tablespoon apple cider or red wine vinegar
1 tablespoon all-purpose flour
1 cup coconut or almond milk
¼ cup breadcrumbs
¼ cup parmesan cheese or nutritional yeast flakes
chopped parsley, chives, or other green herb for garnish (optional)
Preparation
Heat the coconut oil over medium-high heat in large pot. Add the onions, garlic, corn, paprika, and vinegar and cook for 4-5 minutes, stirring occasionally, just until the corn is defrosted. Season with a pinch of salt and pepper. (If using fresh, cook for 2-3 minutes.)
Sprinkle the flour into the pot and cook for 2-3 more minutes to allow the flour to absorb.
Pour the milk into the pot and bring to a boil. Boil for 8-10 minutes to allow the mixture to thicken. It should have a creamy, porridge-like consistency. Season the corn to taste with salt and pepper.
Pour the creamed corn out into a high-heat proof casserole dish and top with the breadcrumbs and cheese. Turn the broiler on the oven to high and place the dish under the broiler for 1-2 minutes to toast the topping, watching it carefully to ensure it doesn’t burn.
Remove the dish from the oven, garnish with herbs, and serve hot.
Zero-waste tips
• If you have any slices of stale bread laying around, turn them into homemade breadcrumbs by drying them out in a low-temperature oven and pulsing in the food processor.