Here is a recipe for creamed corn that my family and guests enjoy. It is similar to the creamed corn served at Lawry's Prime Rib in Beverly Hillsand Beckham's Place in Pasadena. It easy and doesn't have to be made at the last minute when you are trying to pull everything together.

CREAMED CORN
(Serves 6-8. Recipe can be doubled, tripled, or cut in half)

2 small boxes frozen corn
2 cups (16 oz) half & half or regular whole milk (enough to cover corn)
6 tsp sugar
3/4 tsp salt
2 Tbs melted butter (microwave it)
3 Tbs white flour
Combine first four ingredients and bring to a boil. Simmer for 3-5 minutes, watching pot doesn’t boil over. Remove from heat. Quickly combine melted butter and flour until smooth and stir into corn mixture. Stir until thickened. Adjust seasonings to taste...you might want to add a dash more sugar or salt. Enjoy!

Foodfan, you can't go wrong with anything that tastes like those...thanks for the recipe.

This has become a Thanksgiving standard for me, and you can assemble it well ahead of turkey day. I added some of my Notes following the recipe.

Spinach Gratin (recipe from Ina Garten)

Serves 8

4 T. (1/2 stick) butter
4 cups chopped yellow onions
1/4 cup flour
1/4 tsp. nutmeg
1 cup heavy cream
2 cups milk
5 10-oz. pkgs. frozen chopped spinach, defrosted, and squeezed dry (use your potato ricer!)
1 cup freshly grated Parmesan cheese, divided
1 T. kosher salt, or to taste
1/2 tsp. freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat the oven to 425.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper.

Transfer the spinach to a buttered baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. (If making ahead, don't put Parmesan and Gruyere on top until ready to bake.) Bake for about 25 minutes or until hot and bubbly.

*Note: I use a litle less onion, probably a scant 3 cups. I buy 3 bags of the 16-oz. frozen chopped spinach at Trader Joe's. Typical of Ina Garten, it sounds like a lot of salt. However, the white sauce and spinach need the seasoning, even with the Parmesan. Try adding less salt first (a couple teaspoons) and see what you think. You can assemble this a couple days ahead, cover and chill. Bring to room temp before baking. I use an oval gratin/casserole dish for this that measures 12x9x2.

Champagne, this sounds delicious. I've copied and pasted it and will give it a try. Thanks for the post.

The following is from Tyler Florence. I have made it for a couple of years now, and everyone always loves this. I say that the secret ingredient is the bananas because no one ever figures out what that extra flavor is that makes the potatoes taste so good.

Whipped Sweet Potatoes and Bananas with Honey

Ingredients
5 medium sweet potatoes, scrubbed
4 bananas, unpeeled
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup honey
Kosher salt
1/2 cup all-purpose flour
3/4 cup dark brown sugar
1 1/2 cups pecans, chopped
Directions
Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot

Foodfan, Chris and simply...YUM!!! These all sound great!

I make this every year and have since the late 70's - it's even better with fresh corn.

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