Creamed Corn with Crispy Breadcrumbs

With a creamy corn filling underneath a topping of crispy breadcrumbs, this quick and easy creamed corn is a delicious, crowd-pleasing casserole. (Photo source: Jared Kent)

| Yield: 4 servings | Time: 30 minutes |

Ingredients

2 tablespoons coconut oil

1 white onion, diced small (about ¼ inch)

2 cloves of garlic, minced

2 cups frozen corn kernels (or fresh if in season)

1 teaspoon paprika powder

½ teaspoon cayenne pepper

1 tablespoon apple cider or red wine vinegar

1 tablespoon all-purpose flour

1 cup coconut or almond milk

¼ cup breadcrumbs

¼ cup parmesan cheese or nutritional yeast flakes

chopped parsley, chives, or other green herb for garnish (optional)

Preparation

Heat the coconut oil over medium-high heat in large pot. Add the onions, garlic, corn, paprika, and vinegar and cook for 4-5 minutes, stirring occasionally, just until the corn is defrosted. Season with a pinch of salt and pepper. (If using fresh, cook for 2-3 minutes.)

Sprinkle the flour into the pot and cook for 2-3 more minutes to allow the flour to absorb.

Pour the milk into the pot and bring to a boil. Boil for 8-10 minutes to allow the mixture to thicken. It should have a creamy, porridge-like consistency. Season the corn to taste with salt and pepper.

Pour the creamed corn out into a high-heat proof casserole dish and top with the breadcrumbs and cheese. Turn the broiler on the oven to high and place the dish under the broiler for 1-2 minutes to toast the topping, watching it carefully to ensure it doesn’t burn.

Remove the dish from the oven, garnish with herbs, and serve hot.

Zero-waste tips

• If you have any slices of stale bread laying around, turn them into homemade breadcrumbs by drying them out in a low-temperature oven and pulsing in the food processor.