 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
This recipe is taken from the Southern Living All-Time Favorites magazine. The ingredients are simple, but the finished product is a creamy concoction of down-home southern cuisine. Uses only 1/2 tsp. sugar and calls for milk vs. cream. Ingredients:
1 (10 ounce) package frozen petite lima beans |
1 (16 ounce) package frozen white shoepeg corn, thawed |
2 tablespoons butter |
2 tablespoons all-purpose flour |
1 teaspoon sugar |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 1/4 cups milk |
cooked and crumbled bacon |
Directions:
1. Cook lima beans according to package directions; drain and set aside. Pulse corn in a food processor 8-10 times or until coarsely chopped. Set aside.
2. Melt butter in a large skillet over medium high heat; add flour stirring until smooth. Cook, stirring constantly, 1 minute; stir in sugar, salt, and pepper. Gradually add milk, stirring until smooth.
3. Stir in chopped corn, and cook, stirring often, 12 to 15 minutes or until corn is tender and mixture is thickened. Stir in lima beans. Garnish with crumbled bacon, if desired, and serve immediately.
|
|