Southern Style Creamed Corn
A Southern favorite side dish. Especially with black-eyed or field peas. For convenience this recipe uses frozen corn.
- 2 (12 oz) bags frozen whole kernel corn (I used Great Value)
- 3 - 4 tablespoons salted butter, divided
- 1 teaspoon sugar
- 2/3 cup water
- 1/2 cup whole milk
- 4 teaspoons all-purpose flour
- Salt and black pepper, to taste
- Crumbled bacon or real bacon bits, optional
Run the corn through a food processor using the steel blade until it reaches the desired texture.
Melt 2 tablespoons butter in a medium non-stick skillet; add corn, sugar, and water and bring to a simmer over medium heat, stirring frequently. Reduce heat by 1 mark and cook corn until tender and most of water has cooked out, stirring frequently. (Add a little more water and continue cooking if corn is not yet tender.)
When corn is tender and liquid has almost all cooked out, whisk together the milk and flour in a measuring cup until smooth, then slowly stir it into the corn and continue to cook and stir until thickened but not completely dry. (Can be thinned with a little milk if needed).
Remove from heat and stir in another tablespoon of butter (if desired) and season with salt and pepper to taste. (Don't overdo the salt, it should taste a bit sweet.)
Transfer to a serving dish and garnish top with crumbled bacon, if desired, and serve hot.