home made cream corn?

fresh corn, white sauce, seasonings, bake.

INGREDIENTS:

1/2 cup butter

2 tablespoons all-purpose flour

2 (16 ounce) packages frozen corn kernels

1 pint half-and-half cream

1 pint heavy cream

1 teaspoon salt

1 1/2 tablespoons white sugar

1 cup grated Romano cheese

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C).

In a large pot over medium heat, melt the butter and blend together with the flour.

Add the corn, half and half, whipping cream, salt and sugar. Stir and heat until mixture begins to thicken.

Stir in cheese and pour into a 2 quart casserole dish. Bake for 15 to 20 minutes.

shuck, silk the fresh corn. With a sharp knife take about the top half of the kernels off the corn in long cuts. When you have cut the top layer off all the way around the cob, use the back of the knife and scrape the rest of the cob clean all the way around. Repeat with all cobs. butter an oven safe dish and put the corn in. add as much butter as you would like. I would put 2-3 tablespoons for 6 or so ears. add salt and pepper. If you like, and it is delicious, add a tablespoon or two of bacon drippings. Cook, stirring occasionally, just until it is good and hot. this is REAL southern style creamed corn.

I cook mine on the stove top. Cut off the corn on the cob and then turn your knife around (so the blade will not cut you) and scrape the cob to get all the starchy juice out. Then add some water and cook the corn. You made want to add some flour or cornstarch if you like it thicker. When done cooking, add butter, salt and pepper to your liking.

Ingredients:

1 (32oz) pkg frozen corn / or fresh

2 cups half & half

1 tsp. salt

3 Tbsp. sugar (or more to taste)

pinch of white pepper

2 Tbsp. butter

2 Tbsp. flour

Directions: Mix corn, half & half, salt, sugar, and pepper; bring to a boil. Melt butter and mix with flour. Add to corn and simmer to thicken

ewww! thats gross!