By Kristin
In my family, all our holiday meals are pot lucks. Everyone bring a dish. And certain people are known for their dishes. And only they are allowed to bring those dishes.
In my family, we also do not deviate from tradition very often. Introducing a new dish into the mix takes careful consideration by a committee of people. Or, you just bring the dish, even when they say no, just to prove to them how awesome this dish is.
And that was how I started bringing this creamed corn to all family occasions. In fact, I think it is the only dish that we have at every family holiday. Which is nice for me because it is so easy to make. I have been able to perfect the recipe.
First off, I have to say that this is the only creamed corn I will eat. The term “creamed corn” brings up really disgusting thoughts of canned creamed corn and well, just yuck.
This corn is so good, though. So good you’ll want to lick the bowl. Just trust me on this. It’s one of the few dishes at family gatherings that doesn’t usually have a lot of leftovers.
Plus, did I mention it is really easy? Which is nice because I have to make it the day of these holidays, which means it is generally a day off, meaning a day I do not want to get up early to cook, if I don’t have to.
Creamed Corn (a la Kristabella)
- 40 oz. of frozen corn (I use the sweet frozen corn in the bags)
- 2 cups whipping cream
- 1 to 2 cups milk
- 2 tsp salt
- ¼ cup sugar
- Pinch of cayenne pepper
- 4 Tbsp butter
- ¼ cup flour
- Combine all but the last two ingredients in a pot and bring to a boil
- Simmer for 5 minutes
- Blend melted butter and flour together. Add to corn mixture
- Cook a few minutes more
(If corn is not liquidy enough, you can always add more milk. I always add the full amount.)
*Note: This recipe can be halved, but then people might be pissed there isn’t enough corn.
So tell me, do you have a dish that you are known for in your family?
{Photos courtesy of me}
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