Southern-style Creamed Corn
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 6 | Ears fresh corn | |
| 1/4 | c | Butter or margarine |
| 1/4 | c | Water |
| 1 | t | Sugar |
| 1 | T | Flour |
| 1/2 | t | Salt |
| 1/2 | t | Coarsely ground pepper |
| 3/4 | c | Milk |
INSTRUCTIONS
Cut corn from cobs. Scrape cobs with a sharp knife to remove milk. Melt butter in a skillet, stir in corn and corn milk, water and sugar. Cook corn until done. Stir in flour, salt and pepper. Gradually add milk, stirring constantly. Cook a few minutes longer. Do not boil. Yield: 6 servings. DIANE LORD (MRS. E. FLETCHER, JR.) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 96
Calories From Fat: 73
Total Fat: 8.2g
Cholesterol: 3.6mg
Sodium: 268.5mg
Potassium: 48.7mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 2.2g
Protein: 1.2g