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Baked Parmesan Corn Casserole

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Baked Parmesan Corn Casserole

Course Side Dish
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9 people
Calories 170kcal


  • 2 (14.75 ounce) cans cream style corn
  • 1 (15.25 ounce) can sweet kernel corn drained
  • 3 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 teaspoons sugar
  • 1/4 cup Kodiak Cakes Buttermilk Power Cakes Mix
  • 1/2 cup finely grated Parmesan cheese
  • 1/3 cup panko bread crumbs


  • Preheat oven to 350 degrees F. Spray a 9×13- inch baking dish with nonstick cooking spray; set aside.
  • In a large mixing bowl, combine cream style corn, drained corn, eggs, salt, pepper, garlic powder and sugar.
  • Add Kodiak Cakes and parmesan cheese and mix until well combined. Spread corn mixture in an even layer in prepared pan and bake, uncovered, for 35 minutes.
  • Remove from oven, sprinkle bread crumbs on top and spray with cooking spray. Return to oven and cook for an additional 5 minutes (or broil for 2- 3), or until bread crumbs are golden brown.


MFP: MFF Parmesan Corn Casserole
September 2021


Serving: 4.6ounces | Calories: 170kcal | Carbohydrates: 25.8g | Protein: 6.5g | Fat: 4.5g
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