Cream Corn
Teressa Chappel
2 (10) oz bags frozen corn kernels, thawed
1 cup heavy cream
1 tsp salt
2 T. granulated sugar
1/4 t. pepper
2 T. butter
1 cup whole milk
2 T. flour
1/4 c fresh grated Parmesan cheese
In skilled over medium heat, combine corn, cream, salt, sugar, pepper and butter. Whisk together milk and flour, and stir into corn mixture. Cook stirring over medium heat until mixture is thickened and corn is cooked through. Stir in cheese. Serve hot.
im making this for thanksgiving dinner! i cant wait!
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