Most of us have eaten creamed corn from a can. Many of us love it and some of us don't. I happen to fall into the "don't" category. Whether you like creamed corn from the can, or not, I do believe you will thoroughly enjoy this recipe for homemade creamed corn. Many years ago there was a restaurant in Marina Del Rey, California called Gulliver's. They served really wonderful prime rib, Yorkshire pudding and creamed corn. This was their recipe - and it has become a family tradition for us at Thanksgiving. It is sweet and creamy and delectable. I think you should give it try. It's "delish"!
(you can cut this recipe in half for a smaller crowd)
2 – 20oz packages of frozen corn
½ pint whipping cream
½ pint whole milk
1 tsp salt
½ tsp Accent
4 Tbls flour
Dash of white pepper
3 Tbls butter
8 tsp sugar
Put corn in a saucepan. Add milk, cream, salt, accent, pepper and sugar. Cook until it comes to a full boil.
In a small saucepan melt the butter and add flour. Mix well. If it’s too pasty add some of the milk from the corn. You want this mixture to be thin enough that you can easily add it to the corn mixture.
Mix everything together well; continue cooking for an additional 10 – 15 minutes.
The corn mixture is best when thick. If you need to thicken the mixture, melt a little more butter and add some flour to it. Also, you can add some additional sugar if you would like the corn to be sweeter.
I like to make this the day before we serve it, because it tastes better the second day.