By: Becky Hardin
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Creamed Corn with Bacon is the Thanksgiving corn recipe you’ve been waiting for. This cheesy creamed corn is one of our favorite Thanksgiving side dish recipes, but it’s also great for any time of year. If you’re looking for a fabulous and unique Thanksgiving or Christmas recipe, this gluten free creamed corn is it!
Table of Contents
Why We Love This Creamed Corn with Bacon Recipe
Thanksgiving this week and Christmas next month (and not to mention Easter next year) would be incomplete without this lovely and tasty dish gracing your holiday table.
- Creamy. This gluten free creamed corn is made extra creamy with mascarpone cheese and extra savory with bacon crumbles.
- Flavorful. It has a flavor combo that is a little bit sweet and a little bit salty. It pairs perfectly with everything!
- Gluten-Free. In my opinion, the key to the best creamed corn is starting with a roux… and to do that while keeping this recipe gluten-free and delicious is a feat!
Variations on Gluten Free Creamed Corn
You can modify this recipe by adding different kinds of cheeses, like asiago or pecorino. In place of the mascarpone, try cream cheese, cottage cheese, ricotta, or sour cream. For a bit of extra color, add some chopped green onions or chives!
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How to Store and Reheat
Store leftover creamed corn with bacon tightly covered in the refrigerator for up to 4 days. Reheat in a 350°F oven for 20-30 minutes, or until warmed through. I do not recommend freezing this creamed corn.
Serving Suggestions
This creamed corn with bacon pairs so well with Christmas ham or Thanksgiving turkey. It’s a little sweet, a little savory, and a whole lot delicious!
More Creamed Corn Recipes To Try
- Classic Creamed Corn
- Skillet Creamed Corn
- … Or try Scalloped Corn!
5-Star Review
“My husband says he has never loved anything creamed but this is the best corn he has ever tasted. He even got thirds for dinner that night.” -Teela
Recipe
Creamed Corn with Bacon Recipe
4.59 from 48 votes
Author: Becky Hardin | The Cookie Rookie
Prep: 5 minutes minutes
Cook: 20 minutes minutes
Total: 25 minutes minutes
Serves8
Print Rate
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Make this creamy (Gluten Free!) Parmesan, bacon, and mascarpone creamed corn for your Thanksgiving corn dish, or any other holiday meal!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- ⅓ cup salted butter (⅔ stick)
- ⅓ cup Bob's Red Mill 1:1 Gluten Free Flour
- 2½ cups 2% milk or whole milk
- ¼ cup granulated sugar
- 1 teaspoon kosher salt
- Ground black pepper to taste
- ½ cup freshly grated Parmesan cheese divided
- 5 cups frozen corn thawed
- ¼ cup cooked bacon crumbles
- ¼ cup mascarpone cheese (click for recipe)
Instructions
Heat a Dutch oven over medium-high heat. Add the butter and allow to melt.
⅓ cup salted butter
Once the butter is melted, stir in the flour and use a whisk to combine until smooth. Slowly pour in the milk, whisking as you add. Stir in the sugar, salt, and pepper. Bring to a boil and then reduce to a simmer.
⅓ cup Bob's Red Mill 1:1 Gluten Free Flour, 2½ cups 2% milk, ¼ cup granulated sugar, 1 teaspoon kosher salt, Ground black pepper
Stir in ¼ cup Parmesan cheese, corn, bacon, and mascarpone. Stir until fully melted, cooked through, and creamy.
½ cup freshly grated Parmesan cheese, 5 cups frozen corn, ¼ cup cooked bacon crumbles, ¼ cup mascarpone cheese
Remove from heat and sprinkle with the remaining ¼ cup parmesan cheese.
Broil for 4-5 minutes on high until the cheese is toasted and bubbly.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
Calories: 321kcal (16%) Carbohydrates: 38g (13%) Protein: 10g (20%) Fat: 16g (25%) Saturated Fat: 9g (56%) Cholesterol: 42mg (14%) Sodium: 558mg (24%) Potassium: 432mg (12%) Fiber: 3g (13%) Sugar: 10g (11%) Vitamin A: 465IU (9%) Vitamin C: 7.6mg (9%) Calcium: 177mg (18%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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How to Make Creamed Corn with Bacon Step by Step
Melt the Butter: Heat a Dutch oven over medium-high heat. Add ⅓ cup of salted butter and allow to melt.
Make the Sauce: Once the butter is melted, stir in ⅓ cup of Bob’s Red Mill 1:1 Gluten Free Flour and use a whisk to combine until smooth. Slowly pour in 2½ cups of 2% milk, whisking as you add. Stir in ¼ cup of granulated sugar, 1 teaspoon of kosher salt, and ground black pepper to taste. Bring to a boil and then reduce to a simmer.
Add the Corn: Stir in ¼ cup Parmesan cheese, 5 cups of thawed corn, ¼ cup of cooked bacon crumbles, and ¼ cup of mascarpone cheese. Stir until fully melted, cooked through, and creamy.
Broil the Corn: Remove from heat and sprinkle with the remaining ¼ cup parmesan cheese. Broil for 4-5 minutes on high until the cheese is toasted and bubbly.
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