Batch Size
1 batch (1½-qt. dish)
Ingredients
| Qty | Unit | Ingredient | Notes |
|---|
Instructions
- Sauté the onion:
- In a large skillet or saucepan, heat the butter until melted.
- Add onion and sauté over high heat until soft, about 2 to 3 minutes.
- Make the sauce:
- Stir in flour and cook, stirring, for 1 minute.
- Gradually whisk in the half-and-half.
- Heat to boiling over medium-high heat, whisking often, until thickened.
- Add the corn and chiles:
- Stir in the well-drained (and thawed) corn and the anaheim/jalapeño chiles.
- Bring back to a boil.
- Season:
- Stir in salt, cayenne pepper, and sugar to taste.
- Stir in 1/3 cup of the parmesan cheese (reserve the remaining 1/3 cup for topping).
- Assemble and bake:
- Transfer the mixture to a shallow 1 1/2-quart baking dish.
- Sprinkle with the remaining parmesan cheese and top with the shaved gruyere (and chopped bacon, if using).
- Bake in a preheated 350°F oven for 10 to 15 minutes, until the cheese is melted and the top is golden (finish under the broiler for a minute if extra color is needed).
- Garnish and serve:
- Garnish with jalapeño chile slices.
- Individual-portion variation (optional):
- Spoon the corn mixture into 4 to 6 individual ramekins instead of a baking dish.
- Top each with some of the cheeses.
- Bake 5 to 10 minutes.
Registrar's Notes:
This is a copycat of Fleming's Steakhouse creamed corn, hence the subtitle — the original card was simply titled "Fleming's Creamed Corn."
The 2/3 cup of parmesan is used in two places: 1/3 cup stirred into the corn mixture, and 1/3 cup reserved to sprinkle on top before baking. It is listed below as one 2/3 cup line item; see the instructions for the split.
The source ingredient list only itemizes anaheim/jalapeño chiles for the mixture, but the method also calls for a garnish of jalapeño chile slices that was never quantified — listed below as "to taste."