Creamed Corn
Tatum
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$1.00
This dish has consistently been my favorite at Thanksgiving over the years. However, it experienced a brief hiatus when my uncle took over Thanksgiving and was secretly using a Costco-prepared version. Upon discovering this, I made a big scene about it and declared I would be responsible for the creamed corn moving forward. According to family lore, my Nana stormed the kitchen of a steakhouse demanding the recipe of this creamed corn (she passed when I was 9 but wow we would have been trouble together).
You Need
6-8 servings
How To
- Combine corn, cream, salt, sugar, and pepper in a pot. Bring to a boil, then simmer for 5 minutes.
- In a separate pot over medium to low heat, make a roux by melting butter over and adding flour. Stir constantly until roux is thick, lump-free, and a slight orange light brown color. Add to corn and mix well.
- Transfer corn into a casserole dish. Sprinkle with parmesan cheese. Bake for 15 minutes at 350 (or whatever you can manage in a crowded oven) or until cheese is bubbling and beginning to turn golden brown.