This recipe makes one 8-inch-by-8-inch casserole.
- 2 15-ounce cans of corn kernels, drained thoroughly. Reserve juice
- 2 Tbsp Canola Oil
- 1 ½ cups onions, sliced thinly
- ¼ cup all-purpose flour
- ½ cup heavy cream
- 1 ½ cups Panko bread crumbs, or substitute any type
- 3 Tbsp. dry porcini mushroom powder, grind in coffee grinder
- 4 Tbsp. melted butter or Extra Virgin Olive Oil
- To taste kosher salt and black pepper
Pour the corn kernels into a colander with a bowl underneath. Let drain thoroughly, press down on the corn to remove excess juice. Measure 1 ½ cups of the corn liquid and reserve for the sauce.
Prepare the sauce by heating a sauté pan on medium-high heat. Add the canola oil and the onions. Cook stirring for about two minutes or until the onions are well softened.
Stir in the flour, cook for about one minute, stirring.
Add the reserved corn liquid in three stages, whisking smooth to avoid the flour from lumping up. Bring to a boil to allow the sauce to thicken. Stir in the heavy cream and season the sauce with salt and pepper. Add the reserved corn kernels and stir to evenly coat with the sauce.
Place the corn and sauce mixture in a greased casserole dish or individual oven proof serving dishes and spread out to an even layer.
Prepare the topping by combining the bread crumbs, mushroom powder and melted butter, seasoning to taste with salt and black pepper. Mix thoroughly to coat all of the bread crumbs with the butter.
Place the crumbs evenly over the corn. The casserole can be wrapped and refrigerated until the day needed or bake in a pre-heated 375 Fahrenheit f oven for about 30 minutes or until bubbly and deep golden bread crumbs on top.