 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
I made this about 4 Thanksgivings ago and I loved it! It is from my magazine cut recipes and unfortunately I cannot site, the mag name is cut. Ingredients:
5 ears fresh corn or one 20-oz pkg. frozen whole kernel corn |
1/4 cup butter |
2 to 4 tbsp sugar |
1 tbsp cornmeal |
salt and ground black pepper |
Directions:
1. If using fresh corn, remove husks and silk; cut kernels from cobs (you should have about 2 1/2 cups). In a heavy skillet melt butter. Stir in corn, sugar, and cornmeal. Cover and cook over medium-low heat for 30 minutes, stirring occasionally.
2. Season to taste with salt and pepper. Let stand for 10 minutes before serving. Makes 6 servings.
3. Reminiscent of old-fashioned creamed corn, but with a surprising crispiness.
|
|