When most people think of creamed corn, they think of that strange, canned version. Slimy, kind of tasteless, fairly yucky....
This homemade creamed corn though....so good. And really easy to make.
I would also like to give props to my sister for making this for a family shin-dig, and introducing me to it!
Homemade Creamed Corn
(adapted from Allrecipes.ca)
At this point I will transfer the corn into a small casserole dish (with a lid), and put it into the oven on low to keep warm until it's needed. I've also made it a few days in advance, and put it into the fridge in an airtight container. When I needed it, I emptied it into a small casserole dish with a lid, and put it the oven to warm (give it at least 30-45 minutes at 350 degree F). It will be bubbly on the edges when it's ready.
My husband hates (HATES!!!) "creamed corn" as he thought it was (from a can). But when I made this recently, I overheard him saying to someone, "I really hate creamed corn, but I love this!". Enough said.
So, I hope you try this, and give creamed corn a better name!
Have a great weekend!
Hi, I'm Amy-Lyn!
I am the lady behind this here blog! I live in the sticks with my animals, my super handsome husband, and my
3 amazing kids!
Here you'll find things from recipes (gluten-free, paleo, and strait up junk food!), DIY ideas, thoughts on raising a son with autism, and whatever else pops into my brain! : )
Read more about me by clicking here!
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