This recipe originated from my Junior High home ec class, and was an instant family favorite. However, over the years I have made my own personal alterations to the original recipe to make it all my own. It is now the dish people most often request I bring to family gatherings and that I am most known for throughout my family.
8 Tbsp (1/2 cup) All-Purpose Flour 8 Tbsp. (1 stick) Butter
1 1/2 tsp. Salt 1 tsp. Pepper
2/3 cup sugar 2 cups (1 pint) Heavy Whipping Cream
6 cans Del Monte vacuum-canned Summer Crisp Sweet Corn
*If you choose to use another brand/type, it needs to be drained.
In a large pot over medium heat, add butter, flour, salt, and pepper. Heat until butter is melted, whisking the flour into the butter until it's a smooth paste. Do NOT let the butter burn. Slowly pour in the heavy whipping cream, and whisk it together. Bring to a boil, whisking frequently. Reduce heat and continue to frequently whisk until it thickens. Add sugar and whisk until sugar appears to have dissolved completely. Add all cans of corn and stir until well combined. Simmer on low heat for about 10 minutes.
Adjust sugar, salt, and pepper to personal preference, adding more as desired.
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