This was a great side dish I made the other night alongside grilled chicken. This is courtesy of Carolina Cooking given to me by a friend, while visiting Charleston, North Carolina.
Dillon Fresh Corn au Gratin
3 tablespoons of butter or margarine
1 tablespoon flour
1/2 cup milk
1/2 cup shredded American Cheese
3 cups fresh or frozen corn
1 teaspoon ground nutmeg
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup soft white bread crumbs
Melt 1 tablespoon of butter in saucepan; blend in flour. Stir in milk; cook until medium thick, stirring constantly. Add cheese, corn, nutmeg, sat and pepper; mix well. Place mixture in a buttered 1 quart casserole dish. Melt remaining butter and mix with the bread crumbs. Sprinkle over the casserole. Bake in a 350F oven for 35 to 40 minutes or til the bread crumbs are brown.