Author Notes
My mother used to make corn and vegetable au gratin. It had no cheese-just flour, milk, corn and salt and pepper. We didn't have an oven back then, so she cooked it on the stove top and the flour in the gratin would help set it as it cooled. Any leftovers would be spread on toast the next morning for breakfast. I made a variation of the recipe for Thanksgiving last year with Masa flour which gives the dish an earthy taste. I also sustituted some of the milk with buttermilk for a slightly tart taste. —vegetarianirvana
Ingredients
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2 tablespoons
unsalted butter
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3/4 cup
milk, 1 % or higher fat content
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2 1/2 tablespoons
Masa Harina flour
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2
cups of corn kernels cut off the cob [mix of white and yellow would make an interesting combination]
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1/4 cup
2 tablespoons buttermilk
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salt
and pepper to taste.
Directions
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Preheat oven to 375
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Melt the butter in a pan over medium flame. Add the Masa flour and milk, whisk continuously till it thickens, about 2-3 minutes. Turn the stove off. .
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Add the corn, buttermilk, salt and pepper to taste. Mix well.
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Pour into a baking dish, cover with foil and bake in a 375 degree oven for at least half an hour till the gratin is bubbling nicely and the corn kernels are cooked through when tested. If not, bake till the corn doesn't have the raw and crunchy texture.
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Turn the oven off . Remove the foil. Turn the broiler on. Place the dish directly underneath it and broil the gratin till there are nice brown spots on the surface. Remove and let it sit for a few minutes before serving.
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