Gullivers Creamed Corn

By gstark

A Southern staple, creamed corn is the ideal side to accompany your fried chicken or juicy steak. Cream, milk and butter make it creamy and delicious!

Ingredients

• 1 (24-ounce) bag frozen shoepeg corn (I buy the Pictsweet brand)
• 8 ounces heavy cream
• 8 ounces milk
• 1 teaspoon salt
• 6 teaspoon sugar
• 2 tablespoons butter, melted
• 2 tablespoons flour (or cornstarch for GF)
• Pinch white pepper (black pepper is just fine too)
• 1/2 cup Parmesan cheese, shredded

Preparation

Step 1

Put corn, cream, sugar and milk in saucepan and bring to a boil. At first it will be a solid frozen mass, just give it time and it will warm up and liquify.

Melt butter in microwave and add flour to make a roux (thickener). Will be the consistency of paste.

Mix this into the corn. Continue to cook until thickened. Add pepper. Pour into casserole dish (9 x 13-inch if you doubled it) and top with Parmesan cheese. Put into 350°F oven for 20 minutes or until cheese is good and melted!