I love corn. I use it in a lot of different recipes because it is so versatile and yummy. This recipe takes cream corn and envelopes it in a creamy Parmesan sauce that is hard to resist.
· 3 (15 oz.) cans creamed corn
· ¾ c. Parmesan cheese
· ¾ c. half-n-half or whole milk
· ¼ c. chicken stock
· 3 T. butter
· 2 T. olive oil
· 2 T. parsley flakes
· 1 T. flour
· ½ tsp. salt
· ¼ tsp. pepper
Preheat your oven to 350 degrees.
Melt 1 tablespoon of butter and pour in into a 2 quart baking dish. Sprinkle in 3 tablespoons of the Parmesan cheese over the melted butter. Set aside.
In a large pan, bring the half-n-half to a boil over medium heat. Reduce the heat to medium-low and stir in the cans of corn. Simmer for about 5 minutes. Stir in the parsley, salt and pepper.
As the above is cooking, combine 2 tablespoons of melted butter with the flour to make a paste. Stir the paste in with the corn mixture to thicken it up. It should only take a minute or two.
Pour the corn mixture into the baking dish. Sprinkle with the remaining Parmesan cheese. Bake for 22-25 minutes or until it is golden brown.
Serves 6 with each serving having roughly 20 grams of carbs.
I like to serve this with Glazed Sirloin Pork Chops, with my Beefy Chili Noodle Skillet or with Soy & Garlic Chicken.
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