This side dish just might become a family favorite at holiday time. But Southerners and corn lovers know it’s great any month of the year.
Ingredients
- 6 tablespoon unsalted butter melted
- 2/3 cup parmesan cheese freshly grated
- 1 1/2 cups heavy cream
- 2 16-oz packages frozen white corn defrosted, or fresh
- 2 teaspoons salt
- 1 teaspoons sugar
- 3 tablespoons all-purpose flour
Servings:
Instructions
- Preheat the oven to 350° F. Brush a 13 × 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 butter. (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 3 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 to 20 minutes.) Serve immediately.
Dear Faith,
I would love to make this for our Thanksgiving meal but I am wondering if this dish would travel well. We are 45 minutes away from where we will be celebrating the holiday. Also I was able to only find super sweet white corn in my local market- is this corn ok?
Thank you-love your show! Happy Thanksgving!
Charlene
Charlene, I think the corn you found will work, but I’m not sure about the travel. At my house, when we’re in doubt, we don’t take a chance! Sorry!
Have a wonderful Thanksgiving, and thank you for listening to the show. Cheers! –Faith
We usually make this the night before and it seems to travel well. Of course we are only talking about an hour commute, but it still comes out perfect. We have upped the flour an additional tablespoon tho; it lets you cut servings easier.
This dish was one of four sides I made for Thanksgiving, and believe me, everyone was licking their plates! I put it together the night before in a ceramic pan and then refrigerated. The dish traveled for 25 minutes to my daughter’s home, where I loaded it into her oven. Bubbly, golden brown, and oh, the aroma! We brought it straight from the oven to the table! It received as many raves as the turkey; maybe more! Sorry, no leftovers….
June, you’ve made me hungry all over again for that recipe! All the Best! — Faith
This has been a favorite recipe for many, many years. We do up the flour a bit; usually one additional tablespoon per 8 servings, making the finished dish easier to serve, almost like a cake.