Flemings, Copy Cat Creamed Corn
2 TBS. Butter
1/2 C. Onion Chopped
1 TBS. Flour
2 1/2 Cups 1/2 and 1/2 Milk
2 (16 OZ) packages of Frozen Corn, thawed, rinsed and well drained
2 TBS. Jalapeno Chili or Anaheim Chili
Salt to taste
Cayenne Pepper to taste
1 TBS. Sugar
2/3 C. Parmesan Cheese, grated
1/4 lb. Gruyere Cheese, shaved to put on top
One: In a large skillet or saucepan, heat butter until melted. Add Onions and sauce over high heat until soft, about 2 to 3 minutes.
Two: Stir in Flour and cook, stirring for 1 minute, then gradually whisk in 1/2 and 1/2. Heat to boiling over medium high heat, whisking often, until thickened.
Three: Stir in well drained, thawed, corn and chilis and bring back to a boil. Stir in salt, cayenne pepper., sugar, and 1/3 C. Parmesan Cheese
Four: Transfer to a shallow 1 1/2 Quart baking dish. Sprinkle with the remaining 1/3 cup Parmesan cheese and the Gruyere Cheese, and a little more if you love cheese like me!!
Enjoy!! I recommend doubling, one dish is just not enough and it is fabulous as a leftover!