If you like creamed corn you’ll love this recipe. It makes a great side-dish for Thanksgiving too. You might want to double the recipe. It also goes well with leftovers.
Ingredients
- 6 tablespoons unsalted butter melted
- 2/3 cup freshly-grated Parmesan cheese
- 1½ cups heavy cream
- 2 16-ounce packages frozen white corn defrosted
- 2 teaspoons salt
- 1 teaspoon sugar
- 3 tablespoons all-purpose flour
Servings:
Instructions
- Preheat the oven to 350 degrees F. Brush a 13 x 9-inch baking dish with some of the butter.
- Sprinkle 1/3 cup of the cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the buttter. (Or you can use ten 4-ounce ramekins for individual servings.)
- In a large saucepan, heat the cream until it begins to boil. Add the corn, salt and sugar and heat, stirring occasionally, until the mixture is almost at a boil.
- In the meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the saucepan and cook until thickened and the liquid comes to a boil. Remove the pan from the heat, transfer the mixture to the prepared dish (or ramekins), and sprinkle with the remaining 1/3 cup cheese. Diva Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 4 days or freeze for up to 1 month. Bring to room temperature before continuing.
- Bake the corn until bubbling and golden brown, about 30 minutes. (Individual ramekins will take 15-20 minutes.) Serve immediately.
