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Cream Corn Recipe

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This recipe for Cream Corn is from The Reed Family Cookbook Project, 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:  
40 oz Birds Eye Petite White Frozen Corn
8 oz Milk
8 oz Whipping Cream
2 tsp Salt
2 Tablespoons +1 tsp Sugar
Pinch of White or Cayenne Pepper
1/2 c. melted butter
4 tbsp. flour
Grated Parmesan Cheese
Directions:
Directions:
Combine corn, milk, whipping cream, salt, sugar & pepper in a pot and bring to boil. Simmer 5 minutes. In separate bowl blend melted butter and flour. Add butter/flour mixture to corn. Mix well and remove from heat. Put finished corn into heat proof casserole, sprinkle with fresh grated Parmesan and place under broiler until evenly browned.
Personal Notes:
Personal Notes:
I've made this with lots of different frozen corns and have found the Birds Eye Petite White Frozen to be the secret to amazing cream corn.

 

 

 

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