Creamed Corn

By breester

Ingredients

• 1 lb frozen whole kernel corn (or 6 ears corn on the cob, kernels scraped)
• 1/2 cup flour
• 1 to 1-1/2 cups cold water (1/2 cup if use fresh corn and its juices)
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 stick butter
• 1/2 to 1 cup milk

Preparation

Step 1

1. Preheat oven to 325° or 350°.

2. Place corn in a skillet (such as a cast iron skillet).

3. Pour water into skillet until it almost covers corn.

4. Pour flour, sugar and salt over corn into 1 cup of water and stir until all lumps removed. Add more water, if necessary, until the liquid almost covers the corn. Add the butter (cut into cubes).

5. Cook over medium heat until comes to boil then lower to simmer; cook about ½ hour, stirring occasionally, until thick.

6. Add milk and then place in oven. Bake 1 – 1-1/2 hour until most of liquid has thickened begins to form slight crust and perhaps just beginning to brown.