Sunday, September 2, 2007

Cream Corn

32 0z. frozen sweet corn
6 Tb. sugar
1 C. heavy cream
1 C. milk

Pour frozen corn into a large pan. Sprinkle sugar over the corn, then add milk and cream. Heat on medium, stirring occasionally, while making the sauce.

1 stick of butter
1/3 C. flour
1/3 C. sugar

Heat in a medium saucepan until bubbly. Turn down to a simmer and stir for 2 minutes until it is blended well. Add the sauce mixture to the corn mixture and cook until thick. I then add salt (about 1 tsp.) and pepper to taste. You may want to add milk if it gets too thick.

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