Corn au Gratin with Creamed Corn Pressure Cooker Recipe
Corn au Gratin with creamed corn is a sweet and savory side that pairs well with both red and white meat. It's a comforting dish that would make a great addition to any holiday menu but is also easy enough to make for a weeknight dinner.
Equipment
- 1 Pressure cooker
- 1 Oven 350°F
- 1 Baking dish Greased
Ingredients
Main ingredients
- 1 lb Frozen sweet corn
- 6 oz Heavy cream
- 6 oz Whole milk
- 2 tablespoon Sugar
- a pinch Salt
- a pinch Pepper
- 1 tablespoon Unsalted butter
- 2 tablespoon All-purpose flour
- ¼ to ⅓ cup Shredded parmesan cheese
Instructions
Instructions
- Preheat your oven to 350°F because the final bake needs that dry heat for a crisp top.
- In a large bowl, combine frozen corn, heavy cream, whole milk, sugar, salt, and pepper. Mix gently.
- Melt butter in a small saucepan over medium heat. Whisk in the all-purpose flour and cook for about a minute, stirring constantly.
- Slowly pour corn and cream mix into the roux while whisking nonstop for about 5 minutes until thickened and smooth.
- Pour the creamed corn into a greased baking dish. Spread it out evenly.
- Sprinkle shredded parmesan evenly over the top.
- Bake for 30 minutes until golden brown patches form on the parmesan and edges start bubbling.
Notes
Broiling time may vary depending on your broiler. Check occasionally to ensure cheese crust doesn't burn. This recipe is adapted from Summit House Restaurant’s creamed corn.