23 November, 2009

Creamed Corn

1 C. Whipping Cream
1 C. Milk (divided)
1 tsp. Salt
6 Tbsp. Sugar
3 Tbsp. Butter (melted)
2-1/4 Tbsp. Flour
1 lrg. bag Frozen Corn
Pepper (to taste)

Stir 1/4 Cup and flour together until smooth, set aside.

In a saucepan heat corn with the whipping cream and remaining milk. When warm, add salt, sugar and butter.

Stir in flour mixture and continue stirring until thick and bubbly. Place on a low simmering heat, stirring occasionally, until ready to serve.

*Set out bag of frozen corn about one hour prior to use - as this will heat up and make second step quicker.

*This recipe was by Marie Harris. Thank you Marie!

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