I thought I hated creamed corn. In fact, I usually hate all corn recipes. No corn chowder, no corn dips, no corn stuff for this girl.
And then I went to a BBQ place down south and tried some and fell in love. Determined to recreate it, I found this recipe, modified it a bit, and do I dare say I make it weekly? [blushing]
I am so hooked.
So, of course, I must share this with you, my friends. You kind of need this in your life.
Here’s what I do. I get organic corn in 16 oz. bags, but anywhere up to 20 oz. will work. I throw that in a my little enamel coated cast iron pot (a saucepan will work just fine), and to it I add the following ingredients:
2 cups whole milk (or 1 c. milk, 1 cup cream)
2 T. flour
2 T. sugar
2 T. butter
1 tsp. salt
1/2 tsp. pepper.
Stir this all well and keep the heat on medium, stirring occasionally. When the temp gets close to boiling, the whole thing will thicken up beautifully and become a lovely creamy sauce surrounding the beautiful corn. And then you have this hot, dreamy side dish that you might have to have every week like a certain blogger you know and love.
- 16-20 oz. corn
- 2 cups whole milk or 1 c. milk + 1 c. cream
- 2 T. sugar
- 2 T. flour
- 2 T. butter
- 1 tsp. salt
- ½ tsp. pepper
- To the corn in a small pot or saucepan, add milk and/or cream, flour, sugar, butter, salt, and pepper.
- Stir and turn the heat to medium, stirring occasionally. When the temp gets close to boiling, the sauce will thicken.
Many thanks to Diana Yockey for her recipe on allrecipes.com that inspired this post.