Recipe Box, Maple Bourbon Corn Gratin

the Painted Apron

6 years ago

Is there anything better than fresh corn in the summer time?

It’s perfect simply roasted or grilled,

but here’s another way to serve it~

This is a great casserole that can be prepared ahead of time

and it makes a unique summer side dish that will always be welcome

The thing that makes this dish sing

is the added sweetness from the maple syrup or honey,

and the tangy zest of bourbon*

Bourbon is a great choice to pair with corn because distilled bourbon is made from at least 51% corn {source}

*If you don’t want to use bourbon you can substitute 1/4 cup milk or water with 1/2 tsp vanilla extract and 1/2 tsp almond extract

I used a mix of white and yellow corn,

{1 ear yields about 1/2 cup kernels}

The dish gets texture from corn meal,

creaminess from eggs, butter, cheese, cream cheese and milk

Maple Bourbon Corn Gratin

The sweetness from the maple syrup and the tang from bourbon makes this cheesy corn dish shine

Course Side Dish

Cuisine American

Keyword bourbon, cheddar, corn, gratin, maple syrup

Prep Time 10

Cook Time 45

Servings 8

Put cream cheese, cornmeal, salt and pepper in a large bowl and stir to combine
Stir in corn
Beat eggs and combine with milk, butter, bourbon*, and maple syrup
Add egg mixture to corn mixture and stir in cheese
Turn out into a greased shallow casserole dish {can be refrigerated at this point for baking later if desired}
Bake at 350 degrees for 45 minutes or until set and golden