Wednesday, September 4, 2013

Creamed Corn

I've mentioned that we have some incredible cooks that live on our Cul de Sac.
We have a Dinner Club on the block every month.
Each month a different family hosts the dinner club.
In addition to the dinner club, we have  an October Block Party where everyone contributes to the meal.
That's where the best recipes show up. Occasionally recipes are shared.

We all host parties through out the year and we eat well!
I've posted several recipes that have been shared by the neighbors and here's another one of my favorites.
This one has become a Thanksgiving tradition in our house since 2007.

Thank you Jane for sharing this great corn recipe.

Creamed Corn:

10" cast iron skillet
1/2 pint whipping cream or heavy cream
1 stick butter
3 TBS flour
3 cans ( 11 oz. each) Shoe Peg Corn, drained
Salt and Pepper to taste

Melt butter in the skillet
Stir in flour and cook well ( cooking the roux well, removes the flour taste, cook until pale golden brown)
Whisk in the cream
Add the corn
Season to taste with salt and pepper
Mix well

Bake at 350 degrees for 30 minutes until edges are browned and bubbling

Peace in the Kitchen!

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