It’s the holiday season, and with it comes a spark of nostalgia, finding comfort in the traditions passed down through generations. Those traditions include recipes that have stood the test of time, connecting us to our roots and filling our homes with the familiar, warming scents of our childhood. But there’s something magical about adding your own personal touch to those time-honored meals, remixing tradition to reflect the evolving stories of our families and who we are today.

For many, this means rethinking what the holiday table looks like. Maybe your family has chosen a meatless lifestyle, or you’re looking for ways to fuse multiple cultural traditions into a single dish that feels representative of all your loved ones. Enter Sargento® Cheese, which offers rich, flavorful options to enhance any recipe. 

We know holiday cooking isn’t just about the food—it’s about celebrating the diverse ways families come together and express love. When we’re all at the table, it’s not just about feeding our bodies, but also nourishing our souls. From Sunday dinners to big holiday feasts, food plays an essential role in defining family culture.

And sometimes, it’s good to switch up the classic dishes. Let’s remember, the kitchen is where stories unfold. Whether it’s adding a little extra spice or playing with new textures and ingredients, these small changes bring your family’s unique story to life in the most delicious way possible.

For a recipe that blends comfort with a bold remix, check out our Cheesy Creamed Corn with Cornbread & Bacon Crumble featuring Sargento® Parmesan Shreds. This savory twist on a Southern classic will definitely have the fam coming back for seconds as the celebration of the season continues. 

Cheesy Creamed Corn w/ Cornbread & Bacon Crumble  

Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Serves: 8

Ingredients:

– Creamed Corn

   – ⅓ cup unsalted butter

   – ⅓ cup all-purpose flour

   – 1 cup heavy whipping cream

   – 1 cup whole milk

   – ¼ cup sugar

   – Kosher salt and pepper, to taste

   – 5 cups frozen corn, thawed

   – ½ cup Sargento® Parmesan Shreds, divided  

– Topping

   – 1 cup leftover cornbread, 1” cubed

   – 4 slices bacon, 1” diced

Instructions:

1. In a medium sauté pan, cook bacon over medium heat until crispy (about 15 mins), remove and place on a paper towel-lined plate.

2. Preheat oven to 350ºF. Spray a 9-inch baking dish or cast iron with nonstick cooking spray.

3. Melt butter in a large saucepan over medium heat. Stir in flour until smooth. Gradually whisk in heavy cream, whole milk, sugar, salt, and black pepper. Bring to a boil and cook for 2 minutes.

4. Add corn kernels and ¼ cup Parmesan cheese and cook on low heat until the cheese has melted. 

5. Pour corn mixture into a casserole dish. Sprinkle with remaining ¼ cup Parmesan cheese. Bake for 30 minutes until bubbly, then place under the broiler until the cheese becomes toasty and brown (2-3 minutes).

6. Top with cornbread and bacon, garnish with fresh parsley or green onions. 

Recipe created by and courtesy of Chef Rosecleer-Marie

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