Creamed Corn

So I may or may not have said before that I do not like corn.  Seriously don’t.  I don’t want to eat corn off of a cob, don’t like cornbread, and don’t want my fish battered in cornmeal.  To me, it tastes like sand in my food.  Gross.

But my husband loves all of those things.  So a girl’s gotta make some sacrifices.  He had a rough day at work today, so while looking for side dishes to go with our meatloaf, I came across a package of frozen corn kernels.  Jackpot!  He LOVES creamed corn.  After looking at a bunch of recipes and picking ingredients out of each one, this is what I came up with as a Christen original!  James absolutely loved it and I have to say….I ate two servings!  It was that good!

Creamed Corn


Approx. 8 oz frozen corn kernels, thawed
1/2 cup heavy cream
1/2 tsp salt
1 tsp granulated sugar
1/8 tsp fresh grated black pepper
1/4 onion, chopped
1 clove garlic, chopped
1 tsp rosemary, chopped
1-2 shakes tumeric (too much gets you that wild yellow color that mine is!)
1 tbsp butter
1/2 cup whole milk
1.5 tsp all-purpose flour
1.5 tsp cornmeal
dash cajun seasonings
2 tbsp parmesan cheese


Heat butter in a medium-sized pot over medium heat.  Add onions and garlic, saute for a minute or so till softened.  Add the corn, salt, cream, sugar, pepper, rosemary and tumeric.  Stir well.

Whisk together the whole milk with the flour and cornmeal.  Add a dash of cajun seasonings.  Stir into the corn mixture and cook, stirring until thickened.  Remove from heat, add parmesan and stir until melted.

Creamed Corn


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