I love creamed corn, but not the mangled-kernel kind that comes in a can. I tried this recipe because I liked that it didn't use cream cheese. I halved the recipe, since I am cooking for just two of us; and I used all whole milk, no cream, because that's what I had. I grated real Parmesan cheese, which I think makes a huge difference in flavor. After the corn had finished cooking, I ended up adding just over 1/2 t. sugar, and achieved near-perfection!
I learned to make a creamed corn that starts with a sugar-butter roux; your recipe is way faster and easier, and is really delicious! Thanks for sharing your recipe.
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I love creamed corn, but not the mangled-kernel kind that comes in a can. I tried this recipe...