This corn was amazing, although I did a few things differently. I doubled the recipe. I used Almond Milk instead of whole milk, just because I drink Almond Milk. After about 18 minutes of cooking, I began to add more flour to thicken the sauce. I ended up adding 2 1/2 tablespoons more. From the time the corn came to a slight boil, I cooked it for about 45 minutes before it was as thick as I liked. I poured the corn into a greased casserole dish and added more salt and pepper on top. I refrigerated it overnight then heated it (covered with foil) the next day for a family gathering. I did 200 degrees for about one hour. My family LOVED it. My mom, who has cooked since she was 9 years old and now has a small country cafe, went crazy! She said it tasted like a dessert. :) Definitely a re-do!
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This corn was amazing, although I did a few things differently. I doubled the recipe. I used...