Italian Style Creamy Corn Casserole Recipe
With the addition of crispy pancetta, Parmesan cheese, & sun dried tomatoes, this Italian Style Corn Casserole is not your grandmother's corn casserole.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 to 8 servings
- 1 tbsp olive oil
- 4 oz. pancetta diced
- 1 cup sun-dried tomatoes chopped & rehydrated
- 1 cup Instant polenta
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs beaten
- 1 cup sour cream
- 1 cup heavy cream
- 1 1/2 cups frozen or fresh corn kernels
- 8-10 fresh basil leaves chopped
- 1/2 cup + 2 tbsp shaved or shredded Parmesan cheese
Preheat your oven yo 425 degrees.
Heat the olive oil in a 12 inch cast iron skillet. Once heated, add the diced pancetta and cook until browned and crispy, about 5 minutes. Transfer the pancetta from the pan to a paper-towel-lined plate using a slotted spoon set aside.
In a large mixing bowl, whisk together the instant polenta, baking powder, and salt. Add in the eggs, sour cream, and heavy cream and mix well. Fold in the corn kernels, chopped basil, sun-dried tomatoes, and 1/2 cup of Parmesan cheese. Spread the batter evenly into the same skillet you used to crisp the pancetta.
Top with the browned pancetta and the remaining 2 tbsp of Parmesan cheese. Bake for 25-30 minutes or until set and lightly golden brown around the edges.
Allow to cool for 5-10 minutes, and then serve.
Calories: 543kcal | Carbohydrates: 42g | Protein: 14g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 146mg | Sodium: 642mg | Potassium: 1072mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1230IU | Vitamin C: 8.4mg | Calcium: 282mg | Iron: 2.8mg