Saturday, July 14, 2007

Yummiest Cream Corn

2 lrg. bags of niblet frozen corn
Lrg. container of heavy whipping cream
White pepper
2 Tbs. cornstarch
¼ c. water
1/3 c. sugar

1. Put frozen corn in large pot
2. Add up to ¾ container of heavy cream and cook with lid on until boiling and corn has separated from each other; mixing every once in a while
3. Add sugar
4. Add white pepper to taste (more is better)
5. Mix together cornstarch and water and SLOWLY add a little at a time to corn mixture
6. At this time you can add more cream or sugar IF desired
7. Cook about 3-4 minutes and serve

Note: This makes A LOT and is good for potluck type get togethers! Cut in half for regular size family. I hate creamed corn, but this I love. I received this recipe from Nikki Norman.

4 comments:

Jamie Smith said...

I made this yesterday and everyone loved it! I halved the recipe and it was totally gone by the end of the meal!

Jaime Blaisdell said...

Yeah. I'm glad it turned out. This recipe and "Rudy's" creamed corn is the only kind I will eat!!

Emily Kerr said...

I'm so glad you posted this. I meant to get it from Nikki before we moved but I never did. Thanks.

Martins said...

I love this recipe, It does taste like Rudy's, especially if you add a little more sugar.