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Sunday, February 12, 2017

Quick Creamed Corn

Makes about the same amount as 2 cans of creamed corn that I use in this favorite soup recipe.

32 ounces frozen whole kernel corn (2-16 ounce packages or 4-6 cups of frozen corn)
1 stick butter (1/2 cup)
1/2 cup Whipping cream
1 tablespoon sugar salt and pepper to taste

1. Place butter in large skillet over medium heat to melt.
2. Add frozen corn.
3. Stir and continue cooking over medium heat for a few minutes, until mostly thawed.
4. Add in whipping cream and sugar, salt and pepper to taste. Continue cooking over medium heat, stirring constantly to prevent cream from scorching, for ten to fifteen minutes, until corn is cooked through and sauce is thick.

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