Thanksgiving Day is almost here and it’s time to bust out our best appetizer, casserole, and pumpkin recipes. We also have a few breakfast strata recipes that you can make the day before, pop in the oven, relax and watch the parade while breakfast cooks!:
I was never a fan of creamed corn until I had Sharon’s Creamed Corn! She made it for the annual family campout potluck and it was delicious. This recipe is quick, easy, and inexpensive to make. It calls for flour in the white sauce. However, she only had Bisquick and that worked just a well (if not better because it added some extra sweetness!).
Thank you, Sharon, for sharing this recipe!
2 – 16 oz. bags frozen corn (fresh or canned will work too)
4 T. butter
4 T. flour
2 cups heavy cream
2 T. sugar
1/2 tsp. cayenne pepper
Black pepper, to taste (optional)
Salt, to taste (optional)
Melt the butter in a large pot over medium heat. Whisk in the flour and let it simmer for one minute. Gradually whisk in the heavy cream. Add the sugar and cayenne pepper. Continue whisking until the white sauce is thick. Turn the heat to low. Stir in the corn with a wooden spoon until heated through. If using frozen corn it will take awhile for the corn to thaw and the creamed corn to be warm, but it’ll be worth the wait.
Add optional salt and pepper, to taste. Reheat right before serving or keep in a crockpot on the warm setting. You’re ready for potluck time!