Sunday, October 23, 2011

Working Mom's Recipe of the Week

Creamed Corn
Servings = 4
Time = 15 min

1/2 small onion, diced
2 T butter
2 cans corn, drained
1 c whole milk, divided
1 t salt
2 T sugar
1/4 t black pepper
2 T all purpose flour

In a large, heavy skillet melt the butter. Fried onions until softened. Add corn, 3/4 cup milk, salt, pepper and sugar. Stir and bring to simmer. Whisk together remaining 1/4 c milk with flour. Pour into the corn and stir until it just starts to thicken. Remove from heat. Use an immersion blender to blend until desired consistency.

Notes - You can use 2% milk instead of whole to trim calories and fat, but it won't be a creamy. You cannot use 1% or skim milk because it won't be thick enough (fat to flour ratio).

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