Baked Creamed Corn And Peas
Creamy baked corn and peas combine fresh flavors with cheesy, buttery goodness, perfect as a comforting side dish for family dinners or holiday gatherings.
Ingredients
- 5 Tbsp. butter or oleo ⓘ
- 2 tsp. onion, finely chopped ⓘ
- 1/3 c. celery, finely chopped ⓘ
- 2 Tbsp. flour ⓘ
- 1 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 1/2 tsp. dried basil ⓘ
- 1 to 2 tsp. sugar ⓘ
- 1 1/2 c. milk ⓘ
- 1 (10 oz.) package frozen peas, thawed ⓘ
- 2 c. whole kernel corn, drained ⓘ
- 1/4 c. fine dry bread crumbs ⓘ
- 1/4 c. Cheddar cheese, shredded ⓘ
Instructions
- Melt 3 tablespoons of butter in a skillet. Sauté the chopped onion and celery until golden.
- Stir in flour, salt, pepper, basil, and sugar. Mix well.
- Gradually add milk, cooking over low heat and stirring constantly until thickened.
- In a shallow 1 1/2-quart baking dish, mix the thawed peas and drained corn.
- Pour the milk sauce over the peas and corn, mixing lightly.
- Melt the remaining 2 tablespoons of butter and blend with bread crumbs and shredded Cheddar cheese.
- Sprinkle the bread crumb and cheese mixture over the top of the casserole.
- Bake at 350°F for 30 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese or sour cream to the sauce. If you prefer fresh vegetables, substitute the frozen peas with fresh ones, and sauté them along with the onions and celery for added flavor. Using whole wheat bread crumbs can add a nuttier flavor and increase the fiber content in this dish.
Serving Suggestions
This Baked Creamed Corn and Peas makes a delightful side dish for grilled meats or roasted chicken. It pairs beautifully with Frog Eyed Salad for a refreshing contrast. Consider serving it alongside a simple green salad or crusty bread to complete the meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 350°F for about 15-20 minutes until heated through, or microwave in short intervals, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Creamed Corn And Peas contains roughly 686 calories, with 15g protein, 104g carbohydrates, and 25g fat. It is an excellent source of vitamin C (56% of the Daily Value), iron (53% of the Daily Value), and vitamin A (43% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2299mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned or frozen?
Yes, fresh corn can be used instead of frozen. Simply cook the corn on the cob for about 5-7 minutes, let it cool, and then cut the kernels off the cob before adding them to the dish.
How can I make this dish vegetarian?
This recipe is already vegetarian-friendly. However, to enhance the flavor, you can use vegetable broth instead of milk or add more vegetables like bell peppers or zucchini.
What can I serve with Baked Creamed Corn and Peas?
This dish pairs well with grilled fish or chicken, making it an excellent side for a summer barbecue. You can also serve it with cornbread or a light pasta salad for a complete meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).