Summit House Classic Creamed Corn Au Gratin

Pauline Patterson's Note:

When I make this recipe I put lots and lots of Parmesan cheese in it and I do not put it under the broiler. I even make it the night before serving. Excellent. This is from a wonderful restaurant in Fullerton, California who gives out the recipe on postcards. Everyone asks for the recipe when I bring it to dinners.

• Total Time: 12 mins
• Prep Time: 7 mins
• Cook Time: 5 mins

Ingredients:

Servings: 6

• 1 lb frozen kernel corn
• 12 ounces whipping cream
• 1 ½ tablespoons melted butter
• 1 ½ tablespoons flour
• ½ teaspoon salt
• 2 tablespoons sugar
• 1 pinch white pepper
• 3 tablespoons parmesan cheese

Directions:

1. Combine corn, cream, salt, sugar and white pepper in a pot and bring to a boil.
2. Simmer 5 minutes.
3. Make a roux from butter and flour, add to corn, mix well and remove from heat.
4. Transfer corn mixture to casserole.
5. Sprinkle with Parmesan cheese and brown under broiler.

Reviews

[Dee-Dee B]

This is a recipe I make all the time so it is only right that I give it the 5 stars it deserves. Tonight I decided to make it but didn't have the whipping cream so I substituted half and half and it was still just as fabulous. I use 2 Tbsp of flour and 2 Tbsp of butter as I like mine on the thick side and extra sugar. YUMMY! Thanks.

[msjill111]

Made this last night and wow was it good. I halved the recipe, didn't add the parmesan or broil it and it was delicious!!!! Only had 4 ounces of whipping cream so added whole milk to make up the difference.....absolutely delicious!!! Thanks for sharing. For some reson my 5 stars didn't show up so I'm trying it again.

[Nancy's Pantry]

I'm pretty sure that when I die and go to heaven, this dish will be served on Sundays because up there the calories and fat won't count. In the meantime, I took this dish to a Church potluck tonight and got rave reviews. Fortunately for me, there was just a tiny bit of leftovers to take home. Thanks for the post!