Traditional English Tavern Creamed Corn |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is a recipe from Gulliver's Restaurant in Irvine, Ca. My family started a tradition years ago to make prime rib, Yorkshire pudding, creamed corn and trifle for Christmas dinner. This recipe is so easy and very delicious. I like it sweeter, so I add more sugar. The last two ingredients are called Roux and they are what make the creamed corn thicken. Enjoy! Ingredients:
2 (20 ounce) packages frozen corn kernels |
8 ounces regular whipping cream or 8 ounces heavy cream |
8 ounces homogenized milk |
1 teaspoon salt |
6 teaspoons sugar, to taste |
1/4 teaspoon white pepper |
2 tablespoons melted butter |
2 tablespoons flour |
Directions:
1. Combine all ingredients except the last two (roux) in a pot and bring to a boil.
2. For roux: blend butter with flour in a separate bowl, whisk a little at a time into the hot corn mixture, combine well and remove from heat.
3. Serve.
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