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Rudy's Creamed Corn Recipe

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This recipe for Rudy's Creamed Corn is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup fresh (shredded) Parmesan cheese
2 (16 oz.) bags frozen WHITE, sweet corn
1/2 teaspoon salt
1/2 cup sugar
3 tablespoons flour mixed with 3 tablespoons melted butter
1 1/2 cups heavy cream
Directions:
Directions:
Coat a baking dish with non-stick spray. In a saute pan, bring whipping cream to a simmer. Reduce heat and add corn. Return to a simmer and cook for 5 minutes. Stir in salt and sugar. In a small pot, melt butter and add flour. Cook for 3 minutes, then stir into the hot corn. Cook until thickened. Add a generous amount of freshly ground pepper and 1/2 cup Parmesan cheese. Transfer corn mixture to prepared baking dish. Sprinkle remaining Parmesan on top and bake at 350º for 30 minutes.

Corn can easily be made ahead of time and stored in the fridge until ready to bake. Unbaked corn can also be frozen for up to 2 months.
Personal Notes:
Personal Notes:
I tried creamed corn for the first time when we visited Wes' Aunt & Uncle in Texas and I fell in love. So delicious!! Recipe from cookingalamode.blogspot.com.

 

 

 

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