Creamed Corn au Gratin is a sweet savory side dish that pairs well with both red meat and white meat. It’s a comforting dish that will be a great addition to any holiday menu, but also easy enough to make for a weeknight dinner.
As we move into November, Thanksgiving preparation is in full swing at our house. We have a small family, but we plan and make the entire menu from the big bird, to the side dishes, to the desserts. Note that desserts is plural! My husband is responsible for most of the savory dishes, while I take care of the baked goods, like dinner rolls and pies, and this Creamed Corn au Gratin in particular.
Even though our menu stays mostly the same each year, we start early so we don’t get stuck in the grocery line the week before the big meal. Each week, we try to pick up a few things we need during our normal shopping trip. For example, this recipe calls for frozen corn, which you can pick up anytime and keep in your freezer until ready to use.
I’ve been making this Cream Corn au Gratin every single Thanksgiving that we have hosted. Last year, I purposely made a huge batch in two separate pans so I can have some left over for the next day. And so my mother and I don’t have to fight over the last bit of creamed corn. But I also love making this recipe when we decide to have steak for dinner one night, or if my husband makes a roast chicken over the weekend.
The recipe is written for a regular 4-6 servings batch, but can be easily doubled or tripled for a big meal. Also, if you don’t have a wide enough pan for the larger batch, transfer it to baking dishes before sprinkling with cheese and broiling. You want to have a healthy ratio of cheese crust to creamed corn for that sweet savory taste. Enjoy!
Creamed Corn au Gratin Recipe
- 1 lb of frozen sweet corn
- 6 oz of heavy cream
- 6 oz of whole milk
- 2 tbsp of sugar
- a pinch of salt
- a pinch of pepper
- 1 tbsp of unsalted butter
- 2 tbsp of AP flour
- 1/4 to 1/3 cup shredded parmesan cheese
- Combine frozen corn, cream, milk, sugar, salt and pepper in an oven ready pot. Bring to a boil over medium heat.
- Reduce heat as necessary and simmer for 5 minutes, stirring occasionally.
- Take the corn off the heat or put on the lowest heat setting to prevent the cream from boiling over while you make a roux.
- In a small sauce pan, melt the butter and sprinkle the flour in the pan while stirring constantly until a thick paste form.
- Slowly pour some of the hot liquid from the corn into the roux while continue stirring to bloom the roux. Use as much liquid as you can get without getting too much corn in the roux, but it’s okay if some corn get transferred over.
- Transfer the roux back into the pot of creamed corn, increase heat and stir for another minute for the liquid to thicken.
- Take off heat, sprinkle enough cheese to cover the entire top surface.
- Brown under the broiler between 5-10 minutes to the desired crustiness.
Broiling time may vary depending on the type of broiler you have, and how far or close you can position your pot in the broiler. Check occasionally to make sure you don’t burn the cheese crust.
This recipe is adapted from Summithouse.com