Tuesday, November 30, 2010

Summit House Restaurant's Creamed Corn Au Gratin

Summit House Restaurant in Fullerton, CA, gets so many requests for this recipe, they started printing it on cards for diners to take home! It's a holiday tradition for our family & a favorite wherever I bring it.

Classic Creamed Corn Au Gratin

1 lb frozen corn (I buy the sweet white or petite corn)
12 oz whipping cream
1 1/2 T. melted butter
1 1/2 T. flour
1/2 tsp. salt
2 T. white sugar
pinch of pepper
3 T. Parmesan cheese

  1. Combine corn, cream, salt, sugar & pepper in a pot and bring gently to a boil. (Be sure to stir often to keep the cream from burning)
  2. Stir butter & flour very well, until totally combined. (Make a roux) Add to corn/cream mixture & mix well. Simmer for 5 minutes. (Mixture will thicken - be sure to stir occasionally)
  3. Transfer corn mixture to casserole dish. Sprinkle with Parmesan cheese & brown under broiler.

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