My mother used to make corn and vegetable au gratin. It had no cheese-just flour, milk, corn and salt and pepper. We didn't have an oven back then, so she cooked it on the stove top and the flour in the gratin would help set it as it cooled. Any leftovers would be spread on toast the next morning for breakfast. I made a variation of the recipe for Thanksgiving last year with Masa flour which gives the dish an earthy taste. I also sustituted some of the milk with buttermilk for a slightly tart taste.

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