Quick Corn Gratin

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4.0 (5)

By David Hagedorn

Relying connected prepared pesto makes this maize gratin a cinch to make, though you tin besides opt to marque your own. The lipid from the pesto combines with the beverage and flour to marque a achromatic condiment during baking, frankincense redeeming a large step.

From The Process columnist David Hagedorn.

Ingredients

3 cups maize kernels (from 3 ample ears)
1 cupful full oregon reduced-fat milk
1/4 cupful pesto (see related look oregon store-bought)
2 tablespoons Wondra flour
1/2 spoon good salt
1/2 spoon freshly crushed achromatic pepper
3/4 cupful (3 ounces) grated Gruyère cheese
1/2 cupful coarsely crushed cornflakes

Nutritional Facts

Per serving

Calories
220
Fat
12 g
Saturated Fat
5 g
Carbohydrates
22 g
Sodium
380 mg
Cholesterol
25 mg
Protein
10 g
Fiber
3 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From The Process columnist David Hagedorn.

Tested by David Hagedorn.

Published July 24, 2012

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Updated March 14, 2026

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