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White Cheddar Baked Corn

White cheddar baked corn is a creamy corn casserole with a golden, bubbling gratin top. Fresh or frozen corn is coated in a smooth white cheddar sauce and baked until the edges are crisp and the center is rich.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Corn kernels
  • 4 cup corn kernels Use fresh or frozen.
White cheddar sauce
  • 2 tbsp unsalted butter For roux base and a topping butter.
  • 2 tbsp all-purpose flour Thickens the sauce.
  • 1 cup whole milk Keeps the sauce creamy.
  • 0.5 cup heavy cream Adds richness.
  • 1.5 cup white cheddar cheese Shredded; divided.
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 salt To taste.
  • 0.25 white pepper To taste.
Topping
  • 0.25 cup panko breadcrumbs Adds crunch to the top.
  • 1 tbsp butter Melted; for tossing with panko.
  • 1 fresh chives For garnish.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Set the baking dish aside so it’s ready when the corn mixture is poured in.
Make the cheddar sauce
  1. Melt the unsalted butter in a saucepan over medium heat.
  2. Whisk in the all-purpose flour and cook for 1 minute.
  3. Gradually whisk in the whole milk and heavy cream until the mixture is smooth and thickened, about 4 minutes.
  4. Remove from the heat and stir in 1 cup of the shredded white cheddar, garlic powder, onion powder, salt, and white pepper.
Assemble and top
  1. Fold in the corn kernels until fully coated, then pour the mixture into the prepared baking dish.
  2. Sprinkle the remaining cheddar over the top.
  3. Toss the panko breadcrumbs with the melted butter and scatter evenly over the cheese.
Bake
  1. Bake for 30–35 minutes until bubbling and the top is golden.
  2. Garnish with fresh chives and serve.

Notes

Pro tip: If using frozen corn, let it sit at room temperature for 5 minutes and drain any excess liquid so the bake stays creamy instead of watery. Store leftovers in the refrigerator up to 4 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because the creamy sauce can separate after thawing. For a dairy-light swap, use reduced-fat cheese and milk/cream substitutes, but expect a slightly thinner sauce.