| | Creamed Corn 1 1 cup milk
1 cup heavy cream
2 tablespoons sugar
3/4 teaspoon salt
2 teaspoons of Worcestershire sauce
1/4 teaspoon cayenne
1/4 cup quick-mixing flour such as Wondra
48 ounces packaged frozen whole kernel corn, thawed and drained
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley |
|
In a 3 1/2-quart electric slow cooker, whisk together the milk, cream, sugar, salt, Worcestershire sauce, cayenne, and flour until smooth. Stir in the corn. Cover and cook on the high heat setting 3 to 31/2 hours, stirring once or twice, until bubbly and thickened. Serve, garnished with the cheese and parsley. Makes 8 servings Creamed Corn 2 3 packages (10 ounces) of frozen kernel corn
1 pint (16 ounces) of half and half milk
a pinch of white or cayenne pepper
1 tablespoon of salt
6 tablespoons of sugar
2 tablespoons of melted butter
2 tablespoons of flour
Combine all of the ingredients, except the butter and flour, in a saucepan and bring to a boil over medium heat. Simmer for 5 minutes. Meanwhile, blend melted butter with flour and stir over low heat for 2 minutes. Add about 6 tablespoons of the heated liquid from corn to smooth the mixture and then combine into the corn. Stir until the flour mixture is well mixed into corn and heated through. This may be made the day before and reheated. Serves 8 |
