October 28, 2011

Creamed Corn Au Gratin {Summit House Recipe!}

This summer we celebrated our third wedding anniversary.  We went out for a lovely lunch at The Summit House in Fullerton.  I have never been a huge fan of creamed corn {I love corn by itself, but creamed corn has always seemed a bit gross to me}.  

That was - until I met THIS creamed corn!

I don't know how else to say it.  YOU - HAVE - GOT - TO - TRY - THIS.

I personally didn't even order the creamed corn at The Summit House - but my husband did...and I devoured his.  Afterwards,  I told the hostess as we left, "Thank YOU - that creamed corn was SO good!"  To which she replied, "Oh, please take a recipe card.  You can make it yourself!"  

WHAT??  This is so good that they GIVE it out to their guests...for free?  Yes, indeed. 

I'm going to try to make a big batch for my sister's Rustic Fall Bridal Shower tomorrow.   I am literally going to pray that it tastes as good as it did when I had it at The Summit House.  

Here's the recipe:

12 oz whipping cream
1 lb. frozen kernel corn
1 1/2 T. melted butter
1 1/2 T. flour
2 T. sugar
1 pinch white pepper
3 T. parmesan cheese

Combine corn, cream, salt, sugar, and white pepper in a pot and bring to a boil.  Simmer for 5 minutes.  Make a roux from butter and flour; add to corn, mix well, and remove from heat.  Transfer corn mixture to casserole.  Sprinkle with Parmesan cheese and brown under broiler.

 {Serves 6}

Can't wait to make it!

By the way - remember these cupcakes/cake I made for Kyle and Danielle's wine-themed wedding at The Summit House last year?

They just celebrated their first anniversary - can't believe it's already been a year!  I had so much fun making these goodies for their beautiful wedding ~ happy anniversary, you two!



  1. Mmmm! Trav's mom makes their creamed corn every year for Thanksgiving and it might be my favorite part of the meal!

  2. I love this recipe but every time I make it I forget how much salt needs to go in!


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