Creamed corn has a pretty bad rap, and well deserved with that gloppy chemical stuff that comes out of a can. But homemade creamed corn is luxurious, rich, and well worth the small bit of effort. It’s a favorite when I bring to a Thanksgiving dinner.
2 small bags or 1 large bag or several cobs of fresh or frozen corn (approx 5 cups)
1 pint of heavy whipping cream
1/3 stick unsalted butter
salt, white pepper, sugar
1 T flour
Add corn to heavy saucepan. If using fresh corn be sure to scrape out all the milk from the cob. Add cream and butter then bring to a simmer. You can add a bit of water if it looks too thick.
Simmer, stirring frequently to prevent scorching, for an hour.
Add salt, pepper and sugar to taste.
Continue simmering for two more hours or until corn kernels begin to break down.
Thicken with a bit of flour if it is too thin and cook for 10 minutes to thicken up.
Do a final taste test. If more sugar is needed, sprinkle some on and make sureit cooks in.
Serve.
Spend the next day eating nothing but celery in penance.
