Southern-style creamed corn

Yield: 6 Servings

Measure Ingredient
6 Ears fresh corn
¼ cup Butter or margarine
¼ cup Water
1 teaspoon Sugar
1 tablespoon Flour
½ teaspoon Salt
½ teaspoon Coarsely ground pepper
¾ cup Milk

Cut corn from cobs. Scrape cobs with a sharp knife to remove milk. Melt butter in a skillet, stir in corn and corn milk, water and sugar. Cook corn until done. Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Cook a few minutes longer. Do not boil. Yield: 6 servings.

DIANE LORD

(MRS. E. FLETCHER, JR.)

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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