Monday, August 31, 2015

Creamed Corn


16 ounces frozen corn (premium quality)
3/4 cup evaporated milk
1 teaspoon salt
2 teaspoons white sugar
pinch white pepper
1 tablespoon butter
1 tablespoon flour (dissolved in cold water)


Combine all ingredients except for flour in saucepan. Heat to low boil, stirring frequently, until corn is fully cooked. Slowly stir in flour/water mixture and keep stirring until the sauce starts to thicken. Remove from heat and serve. Note: 3/4 cup evaporated milk is half of the can. I usually freeze the other half and use it the next time I make this recipe.

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