Creamed Corn
📜 Collection: UK3 | ✍️ Attribution: Susan LaFreniere | 📂 Category: Sides Rich homemade creamed corn baked with a savory parmesan cheese crust until golden brown and bubbly. A comforting classic side dish from Susan LaFreniere’s kitchen.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 20 mins | None | 6–8 Servings |
🔪 Key Equipment
- Small saucepan
- Skillet or saucepan
- Casserole dish
- Oven broiler
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 20-ounce bag | Frozen Corn | Thawed |
| 1 cup | Whip Cream | Unwhipped |
| 1 teaspoon | Salt | To taste |
| 1 tablespoon | Sugar | None |
| 2 tablespoons | Butter | None |
| 2 tablespoons | Flour | None |
| 1 small bag | Parmesan Cheese | Grated |
Instructions
Step 1: Simmer Corn and Cream
- Thaw the 1 20-ounce bag frozen corn completely.
- In a saucepan, combine the thawed corn and 1 cup whip cream - unwhipped and simmer for 5 minutes.
- Stir in the 1 teaspoon salt and 1 tablespoon sugar.
Step 2: Prepare Roux and Thicken
- In a separate pan, melt the 2 tablespoons butter and stir in the 2 tablespoons flour to form a smooth paste.
- Add the flour and butter mixture to the corn, cooking and stirring continuously until the mixture is thick and bubbly.
Step 3: Assemble and Broil
- Transfer the creamed corn mixture into a casserole dish.
- Top evenly with the 1 small bag parmesan cheese.
- Broil in the oven until the top is brown, bubbly, and fragrant.
💡 Make-Ahead & Storage: Assemble the casserole up to the baking step a few hours in advance, cover, and refrigerate until ready to top with cheese and broil.
Original Recipe Scan
