I do not know where I got this recipe from but I had copied it down on a piece of notebook paper and had stuffed it in my recipe book. I never tried it until this weekend. My son Chris was coming in from Austin to visit our new little family addition, Alex, so I wanted to cook for everyone.
I made my Pressure Cooker Pot Roast, along with rice, steamed asparagus with lemon and topped with bacon (I will blog this later), rolls and this new recipe for creamed corn. It was a hit!
I am so glad to have found such a versatile veggie recipe. It will basically go with any menu. Annnnd....this would be perfect for an Easter Lunch or Dinner.
Super easy....Super good! You have got to try it...I think you will make it a regular on your table!
NOTE: I could not find a block of Parmesan Cheese at my local grocery store so I bought a bag of Kraft Italian Cheeses...it was really good so I may use it everytime! Also, I think some crumbled bacon would be excellent in this dish. Just FYI.
2-1/2 lbs. Frozen Corn
1 cup Heavy Whipping Cream
1 cup Whole Milk
1 teaspoon salt
2 tablespoons Sugar
Dash of Cayenne Pepper
1/2 stick Butter
3 tablespoons Flour
1/4 cup Shredded Parmesan (or blend of Italian Cheeses)
Preheat oven to 350 degrees.
Combine all ingredients except butter and flour. Bring to a boil.
Pour the frozen corn into a large saucepot.
Add 1 cup of heavy whipping cream and 1 cup of whole milk
Add 1 teaspoon salt and 2 tablespoons sugar
Add a dash (I add more) of cayenne pepper.
Reduce heat and simmer 5 minutes.
Blend 1/2 stick of butter with 3 tablespoons of flour
Stir until well blended and smooth.
Add roux to corn and mix well. Remove from heat.
Pour into a 9 X 9 casserole dish.
Sprinkle with 1/4 cup of shredded parmesan cheese or Italian cheeses.
Bake for 20-25 minutes or until bubbly and top is light brown.