| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Holiday spe, Vegetables | 12 | Servings | |
INGREDIENTS
| 2 | lb | Frozen corn |
| 2 | c | Skim milk |
| 1 | ts | Salt |
| 2 | tb | Sugar |
| 2 | tb | Butter; melted & cooled |
| 2 | tb | All-purpose flour |
| 2 | Shakes grated nutmeg |
INSTRUCTIONS
In a medium saucepan, bring the corn, milk, salt & sugar to a boil. Reduce heat and simmer 5 minutes. In a small bowl, whisk together the melted butter and flour until smooth. Stir into corn mixture and cook until thickened. Stir in nutmeg and serve NOTES : Original recipe called for 1 pint whipping cream, but I need to reduce my fat intake! It taste good with a reduced fat product, anyway, and I imagine it would also be good using evaporated skim milk. My kids say it's not Thanksgiving or Christmas without this! Recipe by: The Orange County Register "Take Five" column July 1989 Posted to MM-Recipes Digest V4 #309 by SuenDoug@aol.com on Nov 29, 1997
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