CreamCorn.mpg

I show how I make old fashioned cream corn.

Category:

Howto & Style

Tags:

• cooking
• cream
• corn

[DarwinTe]

Yeah, it does clump up a bit. I smash the lumps with a spoon, but can't get them all. I just throw the corn in, turn the heat all of the way down and don't worry about it.

I suppose that if you knew how much milk you were going to add, you could mix the milk and flour in a cup and stir it up well, then add it to the frying pan.

[DarwinTe]

You're talking way over my head. lol

The corn doesn't change consistency in any way. I just cook it on a very low heat long enough to thicken up the "sauce".

The recipe calls for corn cut off of the cob, but I'm too lazy to do that.

[shadowdog500]

Darwin,

That looks great! Now i'm hungry! Whenever I add flower like that it usually forms little lumps. What do you do to get rid of the lumps. My wife turned me on to wondera flower for making stuff like this because it never lumps.

Chris

[howardthecpa]

Did the corn get very soft/creamy like red beans or is it more like corn in a blond roux? Oh and I bet that would taste good if you used that as part filler for cornbread. MMMmmm