Southern-style creamed corn
6 Servings
Ingredients
| Quantity | 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 |
Directions
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, .