Creamed Corn Bake
by Chris Salicrup • featured in Revamped Classic Thanksgiving Side Dishes
Ingredients
for 4 servings
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3 tablespoons extra virgin olive oil - 2 cloves garlic, finely chopped
- 1 medium yellow onion, thinly sliced
-
1 cup sweet potato, peeled and grated on the large holes of a box grater (200 g) - fine sea salt, to taste
- freshly ground black pepper, to taste
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2 cups spinach (80 g) -
2 cups creamed corn (450 g) -
¼ cup fresh herb, such as parsley, chives, sage, or dill, finely chopped (10 g) - 1 pinch cayenne pepper, optional
- 4 large eggs
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¼ cup parmigiano-reggiano, grated, plus more to finish (30 g) - flaky sea salt, to taste
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Preparation
- In a 10-inch (25 cm) cast iron skillet set over medium heat, add the olive oil, garlic, and onion, and cook until the onion is softened, 5 to 7 minutes.
- Preheat the oven to 400°F (200°C).
- Add the grated sweet potato, season with salt and pepper, and continue to cook until the sweet potato is tender, 8 to 10 minutes.
- Add the spinach and stir until wilted, about 1 minute, then fold in the leftover creamed corn, herbs, and cayenne, if using.
- Season again to taste and stir until warmed through, about 1 minute.
- Use the back of a wooden spoon to create four small indentations for the eggs and add each egg, being careful not to break the yolks.
- Sprinkle with Parmesan cheese and place in the oven.
- Bake until the egg whites are just set and the top begins to turn golden, about 15 minutes.
- Sprinkled with flaky salt, additional herbs, and additional Parmesan cheese.
- Serve immediately
- Enjoy!
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Tips
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Heather Brianna
This recipe should include how to make creamed corn. I bought the wrong kind :(
2018-07-08T01:19:44Z Helpful (5) -
Kamille Landry
I put half cream corn and half whole kernel corn. It’s more consistent.
2018-09-16T15:40:46Z Helpful (3) -
Hannah Delikat
I popped the yolk before baking, only because I hate a runny egg🤮 but it was still super good
2018-07-23T02:26:15Z Helpful (1)
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