"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Creamed Corn, by Ann Martin, is from Mad Marshian Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 oz. (1/4 of 8 oz. pkg.) PHILADELPHIA Cream Cheese, cubed 2 tbsp. milk 1 can (14-3/4 oz.) cream style corn 1 pkg. (10 oz.) frozen corn, thawed 1/2 c. KRAFT Shredded Sharp Cheddar Cheese 1/3 c. sliced green onions
Heat cream cheese and milk in medium saucepan on medium heat until cream cheese is melted, stirring frequently. Add corn; stir. Cook 4 minutes or until heated through, stirring occasionally. Spoon into serving dish; sprinkle with cheddar cheese and onions.
Stir in a dash or two of hot sauce. This recipe was provided to me by my sister-in-law, Mary Elkins.
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