Thursday, August 1, 2013

Creamed Corn

I LOVE CREAMED CORN. I used to buy cans of it by the case, until I found this recipe. I think you will like it also.

3 slices bacon
1 16 ounce package frozen corn, thawed and patted dry
3 teaspoons cornstarch
1 teaspoon sugar
3/4 cup heavy whipping cream
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 tablespoons green onions, chopped

In a 10" or 12" Dutch oven, over 12 or 14 charcoals, cook bacon until crisp. Remove bacon, reserving 2 tablespoons of remaining bacon fat in oven. Set bacon aside to cool: then crumble. Add corn to oven; cook stirring frequently for 5 minutes. Sprinkle cornstarch and sugar over corn; stir in cream. Bring to a boil. Reduce charcoals to 8 or 10. Stir frequently, simmer 3 to 5 minutes more. Stir in salt and pepper. Remove from heat. Sprinkle bacon and green onions over top and serve.

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