BECKY'S CREAM STYLE CORN
Make and share this Becky's Cream Style Corn recipe from Food.com.
Provided by merandmalmom
Categories Corn
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a heavy 2 quart pan.
- Let come to a boil.
- Turn heat down to medium or low and cook 25 minutes, stirring often because it is easy to burn or stick to bottom of the pan.
Nutrition Facts : Calories 347.8, Fat 21.4, SaturatedFat 12.9, Cholesterol 56.5, Sodium 177.1, Carbohydrate 37.7, Fiber 3.1, Sugar 16.1, Protein 6.3
CREAM STYLE CORN
This puts canned cream style corn in it's place. My step-mom makes this and it's one of my favorites. Sometimes I do the Parmsean cheese sometimes not, it's good either way. Cooking and prep time are a guess.
Provided by PamMal
Categories < 30 Mins
Time 30m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine corn and cream, bring to a boil over low heat. Stir often.
- Remove corn with slotted spoon ans set aside.
- In seperate pan melt butter and add flour to make a paste. Cook for a few minutes to remove raw flour taste.
- Gradually add cream to thicken.
- Simmer for 5 minutes and add salt, sugar and Accent. Mix well.
- Return corn to cream and heat over low heat to a boil.
- Transfer to a casserole and top with Parmsean cheese and dot with butter. Brown the cheese under the broiler and serve.
Nutrition Facts : Calories 450.1, Fat 34.9, SaturatedFat 21.3, Cholesterol 123.6, Sodium 684.6, Carbohydrate 33.2, Fiber 2.8, Sugar 6.4, Protein 6.7
MARSHA'S WAY OF MAKING CREAM STYLE CORN
We love corn many different ways but one of our favorite ways is homemade cream style corn. I am always asked how do I make my cream corn so I thought I would share my way.
Provided by Marsha D.
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Drain a can of whole kernel corn and place in a saucepan on the stove. Heat on medium to high heat.
- Sprinkle flour and chicken bouillon over corn and stir well.
- Turn heat up and add milk,whipping cream, salt and pepper and a dash of red pepper. Stir well.
- Bring to a boil stirring constantly til flour thickens in milk.
- Serve and enjoy!
Nutrition Facts : Calories 175.1, Fat 7.8, SaturatedFat 4.3, Cholesterol 24.7, Sodium 518.7, Carbohydrate 25.3, Fiber 2.3, Sugar 2.8, Protein 4.7
CREAM CORN LIKE NO OTHER
This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.
Provided by DIANA YOCKEY
Categories Side Dish Vegetables Corn
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g
BECKY'S CREAMED CORN
You can add a little less or a little more cream cheese depending on how rich you like it. Also the flour can be adjusted as it is just to thicken.
Provided by Kara Noeth
Categories Vegetables
Time 35m
Number Of Ingredients 6
Steps:
- 1. Melt butter and cream cheese together in saucepan.
- 2. Stir in milk, flour and Sugar. Cook under med-low heat until melted and mixed well.
- 3. Place frozen corn in microwave safe dish and pour sauce mixture over corn.
- 4. Microwave for 15 mins stirring occasionally until hot. Enjoy!
CREAM STYLE CORN
Make and share this Cream Style Corn recipe from Food.com.
Provided by Coraniaid
Categories Corn
Time 2h43m
Yield 18 pints, 72 serving(s)
Number Of Ingredients 3
Steps:
- Sterilize 18 pint jars by boiling for 10 minutes or baking at 225 for 20 minutes.
- Simmer lids & bands in (not boiling) water.
- Husk corn.
- Remove silk.
- Wash ears.
- Blanch ears 4 minutes in boiling water.
- Cut corn from cob at about the center of kernel.
- Scrape remaining corn from cobs with a table knife.
- To each quart of corn and scrapings, add two cups of boiling water.
- Heat all to boiling.
- Let boil for 3 minutes.
- Add 1/2 teaspoon salt to each jar, if desired.
- Fill pint jar with hot corn mixture, leaving 1-inch head space.
- Adjust lids and process 85 minutes at 10 lb. pressure (0-1000 ft) or 15 lb pressure (above 1000 ft.).
Nutrition Facts : Calories 121.1, Fat 1.9, SaturatedFat 0.2, Sodium 2.4, Carbohydrate 26.5, Fiber 3, Sugar 5.7, Protein 4.3
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