Abe & Louie’s Signature Creamed Corn
Creamed corn from Abe & Louie’s
2 slices applewood smoked bacon, diced
1 tablespoon finely chopped shallots
2 ears fresh yellow corn, kernels removed
3 ounces Bechamel sauce (recipe below)
2 tablespoons Panko bread crumbs
- Preheat oven to 350 degrees F. Line a plate with paper towels. Using a large saute pan over medium heat, cook bacon until crisp. Using a slotted spoon, transfer bacon to prepared plate. Discard all but 1 tablespoon of bacon grease from pan.
- Add shallots and saute until caramelized. Add corn kernels and cook until soft and lightly browned. Add bacon and Bechamel sauce. Simmer until hot.
- Transfer corn mixture to an oven-safe casserole or baking dish. Sprinkle with bread crumbs. Bake until golden brown, about 8-10 minutes. Serve immediately.
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/3 cups milk
1/3 cup half-and-half
Salt and white pepper, to taste
- Using a medium sauce pan over medium heat, melt the butter. Add the flour and whisk to form a roux. Cook for 3 minutes, whisking frequently. Do not brown. Slowly whisk in the milk and half-and-half. Bring to a simmer. Continue to cook for 5 minutes, stirring frequently. Season with salt and pepper, to taste.