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Pies & Plates' Summer Corn au Gratin

Contributed By: Cindee, FL | See all of Cindee's recipes
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 10 Minutes
  6 Servings
Pies & Plates is a popular retail store and restaurant in Punta Gorda, Florida. This recipe was published in Pies & Plates' newsletter - Food for Thought. To subscribe to Food for Thought go to!
6 ears of fresh corn or 1 (12-ounce) can corn kernels, drained
3 tablespoons butter or margarine
1 small onion, finely chopped
1 green bell pepper, cored, seeded and finely chopped
3 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese
2 eggs, well beaten
1 teaspoon sugar
Salt and pepper, to taste
1/2 cup bread crumbs
Pies & Plates' Summer Corn au Gratin Recipe at
Preheat oven to 350 degrees F. Grease a 2-quart casserole dish. If fresh corn is used, remove husk and silk, and cut kernels from cob.

In a large frying pan over medium heat, melt butter or margarine. Add onion and bell pepper and saute until tender; stir in flour and then add milk. Cook, stirring constantly, until mixture has thickened and is smooth.

Remove from heat; add corn, cheddar cheese, eggs, sugar, salt and pepper.

Pour into prepared casserole dish and top with bread crumbs. Set into a shallow pan of hot water and bake 45 minutes. Remove from oven and serve immediately. Makes 6 servings.

Date Added: 05/07/2009
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Lynn, PA Reviewed: 06/19/2014
Delicious -- with some additions
Great way to use leftover fresh corn. I agree with the reviewer who used some cream. I like to serve it with a good quantity of crumbled crisp bacon (or hog jowl!) on top, and some fresh chives in the casserole itself will add more flavor. And, if you want a it a little livelier, try some cayenne pepper. I like to do the spices in the butter before making the white sauce -- it brings out more taste.
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