All growing up Thanksgiving was at my Grandma’s house. My sibling and cousin looked forward to it each year…her rolls, stuffing, awww and the cream corn. I have asked her for recipes for each of these items and they all went a little like this, “Add a little of this, a little of that, and don’t forget to add that…” NO measurements or exact recipe! Grrr! So, I’ve been on a quest for years to find recipes that are similar to hers.
Alas, I found the cream corn! This is heavenly! You seriously have got to try it! Have I convinced you yet? If not, it is REALLY good!
2 (10 oz) pkgs. frozen corn kernels, thawed
1 c. heavy cream
1 tsp. salt
2 T. granulated sugar
1/4 tsp. pepper
2 T. butter
1 c. whole milk (I’ve used 2%)
2 T. flour
1/4 freshly grated Parmesan cheese
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper, and butter. Whisk together the milk and flour, and stir in the corn mixture. Cook stirring over medium heat until the mixture is thickened, and the corn is cooked through. Remove from the heat, and stir in the Parmesan cheese until melted. Serve hot.
(Oh and it’s not the healthiest, but it’s Thanksgiving!)
linked to Beauty and Bedlams Tasty Tuesday.