Dayle Haase, from my writing group, sent me this on November 16, just in time for Thanksgiving. It's a dish that would be good any time, though!
Hi Ruth;
I wanted to share one of my holiday recipes with you. My family would be upset if I didn't include this in our holiday meals. When I lived in California there was a restaurant known for its creamed corn. The recipe made the rounds and everybody loves it. I really don't know if this is truly their recipe, but it doesn't matter as it is always a hit.
Our Favorite Creamed Corn
2 pkgs 20 oz each frozen corn
8 oz (1/2 pint) heavy cream
8 oz (1 cup) homogenized milk
3 T sugar
1/2 tsp white pepper
2 T melted butter
2 T flour
1. Combine all ingredients except butter and flour in a large pan over medium heat stirring occasionally until mixture begins to boil. Turn heat low and simmer for 5 minutes.
2.
Dissolve flour in melted butter, add to corn mixture to thicken.
3.
Bring back to a boil for a minute or two and serve.
On Thanksgiving, I make this a few hours ahead and just leave it covered in the pan until I am ready to heat it up. You could also heat it through in the microwave if burner space is not available.
