Do you remember when you used to buy school lunch and they served us creamed corn!!!??? I ALWAYS gagged. I hated it. I was not a picky eater as a child, I even loved school lunches…however I did NOT like creamed corn. I tell you this becuause, I didn’t like that that canned creamed corn but I love this homemade creamed corn.
I made this recipe last year for Thanksgiving aaaaand the pan was pretty much licked clean. melt maw heart. Is there a better compliment than that?
It’s really easy, you make it on the stove-top then top it with cheese and brown it in the oven.
Broiling it creates a perfect crispy thin crust…kind of like creme brulee.mmmm.
If you are wondering another use for creamed corn, other than a delicious filling side, one of our guests last year said it tasted like something his favorite Mexican restaurant serves. They serve a large spoonful of creamed corn over an even larger meatier smothered burrito. I think that sounds divine!
- 1 lb frozen corn
- 12 oz whipping cream
- 1 1/2 T melted butter
- 1 1/2 T flour
- 1/2 tsp salt
- 2 T sugar
- pinch of white pepper
- 3 T Parmesan cheese
- Make a roux from butter and flour (cook in a skillet, add flour and cook until bubbly) add to corn, mix well.
- Slowly add cream, then corn, salt, sugar, and white pepper in a pot and bring to a boil.
- Simmer 5 minutes.
- Transfer corn to a casserole dish, Sprinkle with cheese and brown under a boiler.
- Serves about 6.
- I usually double or triple this depending on how many people, but it always goes and even makes great left overs.