"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Creamy-Crunchy Corn, by Suzanne Kelly, is from A Memoir Of Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 ears fresh corn ¼ cup butter 2-4 tbsp sugar 1 tbsp cornmeal or bread crumbs Salt and Pepper to taste
Cut kernels from cobs (about 2 ½ cups). In a large skillet melt butter. Stir in corn, sugar and cornmeal or breadcrumbs. Cover and cook over med-low heat for 30 minutes, stirring occasionally. Season to taste.
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