Homemade Creamed Corn

  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)

Ingredients:

• 2 (10 ounce) packages frozen corn kernels (also the same amount of fresh, or canned corn could work, just adjust cooking time).
• 1  cup heavy cream
• 1 teaspoon salt
  
• Salt and Pepper to taste
  
• 2 tablespoons butter

• 1 cup milk 
  
• 2 tablespoons gluten free (or regular) flour
  
• 1/4 cup freshly grated Parmesan cheese
  

Method:

1. In a large pan (skillet), or a large pot over medium heat, combine the corn, cream, salt & pepper and butter. Stir as it melts and comes together.
2. In a small, separate bowl, whisk together the milk and flour. 
3. Stir milk/flour mixture into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through (the time it takes depends on what type of corn you use).
4. Remove from heat, and stir in the Parmesan cheese until melted. 
   

  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. 

Starting to thicken in the pan

   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 good.

  So, I hope you try this, and give creamed corn a better name! 
  Have a great weekend!