142.4…Gulliver’s Creamed Corn
There’s one specific dish that I look forward to every Thanksgiving. My creamed corn. Corn has never tasted so good.
Yesterday, I whipped it up and put in the freezer to bake on Thanksgiving Day. These photos are of the creamed corn before it’s baked. Once it’s baked on Thanksgiving, it will be bubbling and golden brown.
Gulliver’s Creamed Corn (Serves 8 to 10)
Recipe from Diane Phillips, The Do-Ahead Diva
6 Tbsp unsalted butter, melted
2/3 cup freshly grated Parmesan cheese
1 1/2 cups heavy cream
Two 16oz. bags frozen white corn, defrosted
2 tsp salt
1 tsp sugar
3 Tbsp all-purpose flour
1. Brush a 13x9-inch baking dish with some of the butter. Sprinkle 1/3 cup of the Parmesan over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter. (or if you would like, you can use 4oz. ramekins for individual servings)
2. In a 4-quart 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.
3. 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 does come to a boil. Remove the pan from the heat, transfer the mixture to the prepared dish, and sprinkle with the remaining 1/3 cup of cheese. [Do-Ahead: At this point, you can let cool, cover and refrigerate for up to 3 days or freeze for up to 1 month. Bring to room temperature before continuing.]
4. Preheat the oven to 350 degrees. Bake the corn dish until bubbling and golden brown, about 30 minutes. (Individual ramekins will take about 15 to 20 minutes)
Dinner last night was courtesy of my freezer. Leftover Creamy Taco Mac.
Still tastes great!
For breakfast I had a container of Mango Fage yogurt with a bit of granola, strawberries and raspberries.
I took the kids to school and went to Zumba. Lunch was ALSO courtesy of my freezer. I’m making quite the dent in there!! Cashew chicken stir fry with brown rice:
I went to my wax appointment and then grabbed a latte at Starbucks on the way to pick up the kids from school.
Tonight I’m taking my daughter to a “preschool playdate” at her school. The kids get dropped off and the parents can do what they want for two hours. I will be going to the mall. :)
What’s your favorite part of the Thanksgiving meal?
Umm...can I come over for dinner and eat something out of your freezer? LOL.ReplyDelete
I might need to try this, loving corn lately.ReplyDelete
I love creamed corn... this recipe looks great and I love the ramekin option.ReplyDelete
Just made this recipe as a double batch. Really excited about it. I witheld about two cups of corn and pureed them with my hand blender to add to the creaminess of it. I also added bacon. My kids don't want to wait till Sunday to eat it..ReplyDelete
Mmmmm! Sounds good! Enjoy!