Friday, December 18, 2009

Creamed Corn

Great recipe for a special occasion but too heavy for every day eating. To lighten it up a bit cut the heavy cream down to low fat milk and add 1 tsp. flour to the milk before adding it to the corn.

2-10oz packages (566 g) frozen corn kernels thawed
1 cup (236ml) heavy cream
1tsp salt
2tbsp. sugar
1/4 tsp black pepper
2tbsp butter
1 cup (236 ml) whole milk

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Serve hot.

No comments: