Prep 25 mins
Cook 1 hr 35 mins
This is oh so good! We had it the other night as a trial for Thanksgiving Dinner where all the family members are invited and there are some women who have had more than the 2 point something children - we are talking about Latin women! ;) Bon Appetit Magazine, November 2003 edition. It is a little time consuming to say the least but you make it only once a year!
- 1 1⁄2 cups fresh breadcrumbs (made from crustless French bread)
- 6 slices bacon, chopped
- 1⁄3 cup all-purpose flour
- 1 large red onion, thinly sliced into rounds
- 1⁄2 cup vegetable oil (or more as needed)
- 10 green onions, chopped
- 2 tablespoons butter (1/4 stick)
- 1 large onion, chopped
- 8 cups frozen corn kernels (about 2 pounds 6 ounces)
- 2 cups whole milk
- 1 cup whipping cream
- 3 tablespoons quick-cooking grits
- 1⁄4 teaspoon crushed red pepper flakes
- 1 cup grated monterey jack cheese (about 4 ounces coarsely packed)
- Preheat oven to 350°F
- Spread breadcrumbs on rimmed baking sheet; bake until lightly toasted, about 10 minutes.
- Sauté bacon in large skillet over medium heat until crisp.
- Using slotted spoon, transfer bacon to paper towels.
- Transfer 2 tablespoons bacon drippings to heavy large pot; reserve for creamed corn.
- Discard remaining drippings.
- Place flour in medium bowl.
- Sprinkle with salt and pepper.
- Separate red onion slices into rings and toss in flour to coat lightly.
- Heat 1/2 cup oil in same large skillet over medium-high heat.
- Working in batches, add onion rings to skillet and cook until golden brown, adding more oil as needed, about 2 minutes per side.
- Transfer onion rings to paper towels.
- Mix breadcrumbs, bacon, onion rings, and half of green onions in clean medium bowl.
- Sprinkle topping with salt and pepper.
- Butter 13x9x2-inch glass baking dish.
- Add butter to pot with reserved bacon drippings; melt over medium-high heat.
- Add chopped onion; sauté until light golden and beginning to soften, about 6 minutes.
- Add frozen corn; sauté 5 minutes.
- Add milk and cream; bring to boil.
- Gradually stir in grits and cayenne pepper.
- Reduce heat and simmer until mixture thickens slightly, about 3 minutes.
- Remove from heat.
- Stir in cheese and remaining green onions.
- Season with salt and pepper.
- Transfer creamed corn to prepared dish. (Topping and corn can be made 1 day ahead. Cover separately and chill.)
- Preheat oven to 350°F
- Bake gratin uncovered 25 minutes.
- Sprinkle topping over; bake until topping is slightly crisp and creamed corn thickens and is heated through, about 20 minutes longer.