Name: Creamed Corn Au Gratin Recipe
Ingredients: Canned Creamed Corn (4 cans, 14.75 oz each): The star of the show! Choose a good quality brand of canned creamed corn. You’ll need four cans to ensure a generous serving size and that rich, creamy base. Drain one can of creamed corn slightly to prevent the dish from becoming too watery. Leaving the liquid in the other three cans will contribute to the creamy texture.; Whole Milk (1 cup): Milk adds moisture and richness to the gratin. Whole milk is preferred for its creamier texture and flavor, but you can substitute with 2% milk if you prefer a slightly lighter version. Avoid using skim milk as it may result in a less rich and flavorful dish.; Heavy Cream (1/2 cup): For an extra layer of luxurious creaminess and richness, heavy cream is essential. It contributes to the velvety texture and enhances the overall flavor profile of the au gratin. You can substitute with half-and-half for a slightly lighter option, but heavy cream truly elevates the dish.; Cream Cheese (4 oz, softened): Softened cream cheese is crucial for adding a tangy, creamy depth to the creamed corn. Ensure your cream cheese is properly softened at room temperature before incorporating it into the mixture to prevent lumps and ensure smooth blending. Full-fat cream cheese is recommended for the best flavor and texture.; Unsalted Butter (4 tablespoons, divided): Butter plays a dual role in this recipe. Two tablespoons are melted and mixed into the creamed corn base, adding richness and flavor. The remaining two tablespoons are melted and combined with breadcrumbs for the crispy, golden topping. Using unsalted butter allows you to control the saltiness of the dish.; All-Purpose Flour (2 tablespoons): Flour acts as a thickening agent, helping to create a cohesive and creamy sauce. All-purpose flour works perfectly for this recipe. Ensure you whisk it thoroughly into the melted butter to avoid any lumps.; Sharp Cheddar Cheese (1 1/2 cups, shredded): Sharp cheddar cheese provides a wonderful tangy and cheesy flavor that complements the sweetness of the creamed corn beautifully. Shredding your own cheese from a block is always recommended for better melting and flavor compared to pre-shredded cheese, which often contains cellulose to prevent clumping.; Parmesan Cheese (1/2 cup, grated): Parmesan cheese adds a salty, nutty, and savory dimension to the au gratin. Its slightly harder texture also contributes to the crispy topping. Freshly grated Parmesan cheese is always superior in flavor to pre-grated.; Bread Crumbs (1 cup, panko or plain): Bread crumbs create a delightful crispy topping that contrasts beautifully with the creamy corn underneath. Panko bread crumbs provide a coarser, crispier texture, while plain bread crumbs will result in a finer, more delicate crust. You can use either depending on your preference.; Fresh Parsley (2 tablespoons, chopped, for garnish): Fresh parsley adds a pop of color and freshness to the finished dish, balancing the richness of the creamed corn and cheese. It’s an optional but highly recommended garnish.; Salt and Black Pepper (to taste): Salt and black pepper are essential seasonings to enhance the flavors of all the ingredients. Season generously to taste, keeping in mind the saltiness of the cheeses. Freshly ground black pepper is always preferred for its brighter flavor.; Optional: Nutmeg (pinch, freshly grated): A pinch of freshly grated nutmeg adds a subtle warmth and aromatic complexity to the creamed corn. It’s a classic spice pairing with creamed dishes and elevates the flavor profile without being overpowering.

Ingredients

Canned Creamed Corn (4 cans, 14.75 oz each): The star of the show! Choose a good quality brand of canned creamed corn. You’ll need four cans to ensure a generous serving size and that rich, creamy base. Drain one can of creamed corn slightly to prevent the dish from becoming too watery. Leaving the liquid in the other three cans will contribute to the creamy texture.

Whole Milk (1 cup): Milk adds moisture and richness to the gratin. Whole milk is preferred for its creamier texture and flavor, but you can substitute with 2% milk if you prefer a slightly lighter version. Avoid using skim milk as it may result in a less rich and flavorful dish.

Heavy Cream (1/2 cup): For an extra layer of luxurious creaminess and richness, heavy cream is essential. It contributes to the velvety texture and enhances the overall flavor profile of the au gratin. You can substitute with half-and-half for a slightly lighter option, but heavy cream truly elevates the dish.

Cream Cheese (4 oz, softened): Softened cream cheese is crucial for adding a tangy, creamy depth to the creamed corn. Ensure your cream cheese is properly softened at room temperature before incorporating it into the mixture to prevent lumps and ensure smooth blending. Full-fat cream cheese is recommended for the best flavor and texture.

Unsalted Butter (4 tablespoons, divided): Butter plays a dual role in this recipe. Two tablespoons are melted and mixed into the creamed corn base, adding richness and flavor. The remaining two tablespoons are melted and combined with breadcrumbs for the crispy, golden topping. Using unsalted butter allows you to control the saltiness of the dish.

All-Purpose Flour (2 tablespoons): Flour acts as a thickening agent, helping to create a cohesive and creamy sauce. All-purpose flour works perfectly for this recipe. Ensure you whisk it thoroughly into the melted butter to avoid any lumps.

Sharp Cheddar Cheese (1 1/2 cups, shredded): Sharp cheddar cheese provides a wonderful tangy and cheesy flavor that complements the sweetness of the creamed corn beautifully. Shredding your own cheese from a block is always recommended for better melting and flavor compared to pre-shredded cheese, which often contains cellulose to prevent clumping.

Parmesan Cheese (1/2 cup, grated): Parmesan cheese adds a salty, nutty, and savory dimension to the au gratin. Its slightly harder texture also contributes to the crispy topping. Freshly grated Parmesan cheese is always superior in flavor to pre-grated.

Bread Crumbs (1 cup, panko or plain): Bread crumbs create a delightful crispy topping that contrasts beautifully with the creamy corn underneath. Panko bread crumbs provide a coarser, crispier texture, while plain bread crumbs will result in a finer, more delicate crust. You can use either depending on your preference.

Fresh Parsley (2 tablespoons, chopped, for garnish): Fresh parsley adds a pop of color and freshness to the finished dish, balancing the richness of the creamed corn and cheese. It’s an optional but highly recommended garnish.

Salt and Black Pepper (to taste): Salt and black pepper are essential seasonings to enhance the flavors of all the ingredients. Season generously to taste, keeping in mind the saltiness of the cheeses. Freshly ground black pepper is always preferred for its brighter flavor.

Optional: Nutmeg (pinch, freshly grated): A pinch of freshly grated nutmeg adds a subtle warmth and aromatic complexity to the creamed corn. It’s a classic spice pairing with creamed dishes and elevates the flavor profile without being overpowering.

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray. This prevents the gratin from sticking and ensures easy serving.

Sauté Aromatics (Optional for Enhanced Flavor): For a deeper flavor, melt 1 tablespoon of butter in a saucepan over medium heat. Add 1/4 cup of finely diced onion or shallots (optional) and sauté until softened and translucent, about 3-5 minutes. This step adds an extra layer of savory complexity to the base.

Create the Cream Sauce Base: In the same saucepan (or a clean saucepan if skipping step 2), melt 2 tablespoons of unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This step is crucial for thickening the sauce and preventing a floury taste. Cook until the roux is fragrant and slightly golden.

Incorporate Liquids and Cream Cheese: Gradually whisk in the whole milk and heavy cream to the roux, whisking constantly to prevent lumps from forming. Continue whisking and cooking until the sauce thickens slightly and comes to a gentle simmer, about 3-5 minutes. Reduce the heat to low. Add the softened cream cheese to the sauce and whisk until completely melted and smooth.

Add Creamed Corn and Cheese: Stir in the canned creamed corn (remember to slightly drain one can). Season generously with salt and black pepper to taste. If using, add a pinch of freshly grated nutmeg. Remove the saucepan from the heat. Stir in 1 cup of the shredded sharp cheddar cheese until melted and incorporated into the creamed corn mixture.

Prepare the Breadcrumb Topping: In a small bowl, melt the remaining 2 tablespoons of unsalted butter. Add the bread crumbs and grated Parmesan cheese to the melted butter. Toss to coat the bread crumbs evenly with the butter and cheese. Season lightly with salt and pepper.

Assemble and Bake the Au Gratin: Pour the creamed corn mixture into the prepared baking dish, spreading it evenly. Sprinkle the breadcrumb topping evenly over the creamed corn, ensuring it covers the entire surface for a crispy crust.

Bake to Golden Brown Perfection: Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly and the creamed corn is heated through and bubbling around the edges. The cheese should be melted and gooey, and the breadcrumbs should be nicely browned and crispy.

Rest and Garnish: Remove the Creamed Corn Au Gratin from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to slightly thicken and the flavors to meld. Garnish with freshly chopped parsley before serving for a touch of freshness and visual appeal.

Nutrition

Serving Size: one normal portion
Calories: 350-400 kcal
Sugar: 10-12g
Sodium: 500-600mg
Fat: 25-30g
Saturated Fat: 15-18g
Carbohydrates: 25-30g
Fiber: 2-3g
Protein: 10-12g
Cholesterol: 70-80mg