Iowa Corn Au Gratin is a wonderful way to serve corn as a side dish, especially fresh corn. Hearty but not heavy, this Iowa Corn Au Gratin is full of garden-grown goodness that is simply mouthwatering. Try it – you will like it!
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- 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 flour (all-purpose)
- 2 cups milk
- 1 cup cheddar cheese, shredded
- 2 eggs, well beaten
- 1 teaspoon sugar (granulated)
- Salt and pepper to taste
- 1/2 cup bread crumbs
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Preheat oven to 350 degrees F. Grease a 2-quart casserole dish.
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If fresh corn is used, remove husk and silk, and cut kernels from cob; set aside. -
In a large frying pan over medium heat, melt butter or margarine. Add onion and bell pepper and sautuntil 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.
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Pour into prepared casserole dish and top with bread crumbs.
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Set into a shallow pan of hot water and bake 45 minutes. Remove from oven and serve immediately.
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Makes 6 servings.
* You could also substitute frozen corn, if desired.
Categories:
Corn Egg Recipes Midwest - Plains Other Cheeses: Cheddar, Gruyere, Fontina, Monterey Jack, Gouda, Manchero, Queso Cheese, etc.