Try this Quick Company Creamed Corn recipe, or contribute your own.
Suggest a better description* Note: We like to buy frozen corn in bags for this recipe because it thaws faster and contains no sauce. To double this recipe, process the white corn in 2 batches and proceed with the recipe. Melt butter over low heat in a 3-quart or larger saucepan. Meanwhile, peel and finely chop onion. Add to pan; cook until soft, about 4 to 5 minutes, stirring frequently. While onion cooks, pour white corn kernels into a colander; rinse under lukewarm tap water for 1 minute. Drain well. Pour white corn and 1/2 cup milk into a food processor work bowl; process with steel blade until pureed, about 15 seconds. Set aside. Pour yellow corn kernels into colander; rinse under lukewarm tap water for 1 minute. Drain well. Transfer to a saucepan. Add white corn mixture and remaining 1/4 cup milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low; continue to cook, stirring from time to time. Add salt and pepper to taste. Continue to cook until heated through or until ready to serve. Yield: 8 servings. Recipe Source: St. Louis Post-Dispatch - 11-09-1998 By Beverly Mills, with Alicia Ross Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 8 servings | ||
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Calories: 38 | ||
Calories from Fat: 38 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.7g | 14 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 11.4mg | 4 % | |
Sodium 30.6mg | 1 % | |
Potassium 1.3mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 38
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