Your kids will gobble up this tried-and-true recipe!
The kids will eat what the kids will eat! But this is one recipe that’s sure to get them to the table on Thanksgiving and on other nights of the fall season!
PARMESAN-CRUSTED CREAMED CORN
6 Tablespoons unsalted buttter, metlted
2/3 cup freshly grated parmesan cheese
1- and-a-half cups heavy cream
2-16 ounce packages frozen white corn, defrosted
2 teaspoons salt
1 teaspoon sugar
3 tablespoons all-purpose flour
Preheat the oven to 350 degrees. Brush a 9×13 baking dish with some of the butter. Sprinkle 1/3 cup of the cheese over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter. You can also use 10- 4 oz. ramekins for individual servings. In a large saucepan, heat the cream until it begins to boil. Add the corn, salt, and sugar; and heat, stirring occasionally, until the mixture is almost at a boil. In the meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the saucepan and cook until thickened and the liquid comes to a boil. Remove the pan from the heat, transfer the mixture to the prepared dish (or ramekins), and sprinkle with the remaining 1/3 cup of parmesan. *At this point you can let cool, cover, refrigerate for up to 3 days or freeze for up to 1 month. Bring to room temperature before continuing. Bake the corn until bubbling and golden brown, about 30 minutes. Individual ramekins will take about 15-20 minutes. Serve immediately.
Source: Happy Holidays from the Diva of Do-Ahead: A Year of Feasts to Celebrate with Family and Friends by Diane Phillips.
Susan Day is editor and chief of this publication and the mom of four great kids.