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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 10 |
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I have been making this creamed corn for every Thanksgiving dinner for as long as I can remember . . . it is definitely a family favorite!! I have shared this recipe with many friends, because when they tasted it, they HAD to have the recipe!! *Cook's note: I like a mixture of white and yellow petite corn. Ingredients:
2 (16 ounce) packages frozen petite corn |
2 cups heavy cream |
1 teaspoon salt |
1/4 cup sugar (or to taste) |
1 pinch cayenne or 1 pinch white pepper |
4 tablespoons melted butter |
2 tablespoons flour |
Directions:
1. Combine all ingredients except butter and flour in a pot and bring to a boil. Reduce heat and simmer 5 minutes, stirring constantly.
2. Blend melted butter with flour; add gradually (stirring) to the corn mixture.
3. Stir and mix well till cream sauce thickens. Remove from heat.
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