WET CORN Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 20 oz. frozen kernel corn 8 oz. heavy whipping cream 8 oz. whole milk (I usually use half ‘n half mixed with low fat milk – I don’t buy whole milk special for this) 1 tsp. salt 6 tsp. sugar Pinch white pepper (I usually use more than a pinch – smell it, you can tell from memory) 2 tbsp. melted butter (I usually double the butter/flour, as we tend to like it thicker) 2 tbsp. flour
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Directions: |
Directions:Combine all ingredients except last two in a pot and bring to a boil, then turn heat down and simmer 5 minutes. Blend melted butter with flour, add to the corn, mix well and remove from heat. It will continue to thicken. Sprinkle with grated Parmesan cheese. Heat later at 325º F – careful not to overheat as the thickness will “break” and then you have runny corn (still tastes good, but not thick). |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This Creamed Corn recipe, dubbed "Wet Corn" by Melissa has been part of our Dorman/Arambarri Thanksgiving feast for the past 25 years. I typically double the recipe to guarantee leftovers to share!
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