Corn Casserole

Corn Casserole

0 (0) | Be the first to rate

Select Below to Add Your Rating

This corn casserole recipe is a great crowd-pleaser. The Knorr vegetable stock and coriander gives the corn a bold, fresh and delicious taste. Finish with grated cheese for the perfect, soft crunch.

  • Recipe serves6
  • Preparation time10 minutes
  • Cooking time45 minutes


  • 60 ml Stork Margarine
  • 1 Knorr Vegetable Stock Pot
  • 1 Small onion, chopped
  • 2 Cloves crushed garlic
  • 80 ml Plain flour
  • 500 ml Hot low-fat milk
  • 400 g Sweetcorn
  • 4 Egg yolks
  • 50 g Grated Parmesan cheese (or Cheddar)
  • 30 ml Chopped coriander


  • Preheat oven to 180°C.
  • Heat the Stork Margarine in a large saucepan. Add the Knorr Vegetable Stock Pot and cook on low heat for 2-3 minutes until the stock melts. Add the onion and cook on medium heat for 4-6 minutes, until the onion starts to soften. Add the garlic and cook for a further 3 minutes. Stir in the flour and cook for 2 minutes on low heat, stirring all the time, until flour is well combined.
  • Pour in the milk, a small amount at a time, continuously whisking to make a smooth sauce. Add the corn and egg yolks and mix well. Simmer over low heat for 10 minutes, stirring constantly until sauce starts to thicken. Pour into a casserole dish. Sprinkle with Parmesan (or Cheddar).
  • Bake for 20 minutes, until golden and bubbling. Sprinkle with coriander and serve.