Creamed corn is a family favorite at our house. One of our older daughters could eat it 3 meals a day, 365 days a year! This is my version…
In a large fry pan, melt one stick of butter on medium heat. DON’T JUDGE! I said it was the Southern Style, not the healthy style.
When the butter melts, add the corn, salt, and pepper. Cook for 6-8 minutes until the corn is cooked and most of the liquid has evaporated. Note: The corn I froze was cooked prior to freezing, so if you are using fresh corn kernels it may take a little longer. With fresh corn you might need to add a little water to prevent from sticking.
Mix flour and 1/4 cup milk until all lumps disappear then add to corn. Stir well and cook until thick. Add milk and continue to cook on low to medium-low heat for 10-15 minutes. Begin with one cup of milk and if it is too thick continue adding about 1/4 cup at time until it reaches the desired consistency.
If you want a really, really rich tasting corn use half and half in place of whole milk. You can also use heavy cream or evaporated milk. I haven’t tried coconut milk but that would probably be great too!
