As a child I always enjoyed corn, but not particularly creamed corn from a can. This recipe that I drafted changed my mind because it is homemade. A sprinkling of red pepper flakes, some fine freshly cracked black pepper, combined with corn kernels and fresh cream makes all the difference and you can control the salt content besides.
I made this in preparation for some johnny cakes to go along with a baked potato puff. Certainly a warming winter meal. I do enjoy vegan dinners, but sometimes I just want something that is packed full of cheese and carbs. This really should become a staple on your menu.
|Homemade Creamed Corn|
|Recipe by Lisa Turner|
Published on January 31, 2011
Simple and rich homemade creamed corn — so easy to make, and so much tastier than store-bought canned creamed corn
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More corn recipes from Lisa's Kitchen:
Tomato Corn Chowder
Quinoa Soup with Corn
Corn and Pinto Bean Dip
Corn Pancakes with Fresh Chunky Salsa
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