Creamed Corn Casserole

I know, it’s January. The month of resolutions and diets. If that’s where you are, tuck this one away for next Thanksgiving. Otherwise it’s a really great side to just about any roast. Let me know what you think or if you have any modifications.

CREAMED CORN CASSEROLE

1 large onion, chopped

1/2 stick butter

1 T honey

1 T lemon juice

1/2 t salt

black pepper

1/4 c flour

1 cup heavy cream

1 cup milk

1/4 c sugar

1/2 c grated parmesan

2 bags of frozen corn, thawed

In a heavy fry pan, caramelize the onions with butter, honey, lemon juice, salt and pepper. Add the flour and stir to make a roux. Stir in the cream a little at a time. Add the milk and the sugar. Stir until thick and creamy. Add the cheese. Place the corn in a 3 qt casserole. Pour the sauce over it and mix in. Cover with the following crumb topping and bake at 350° for 1 hour.

CRUMB TOPPING

2/3 cup seasoned bread crumbs

1/8 cup yellow corn meal

1/2 c of coarsely crushed croutons

1/2 c crushed pretzels

1/4 stick of melted butter

Mix the above topping ingredients together and sprinkle over casserole.