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WET CORN Recipe

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This recipe for WET CORN, by , is from Dorman Family Cookbook Our Kitchen Favorites, 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!

Contributor:  
Contributor:  
Cathy Dorman

Category:
Category:

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

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).

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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