
Anyways, let's get back on track... Thank goodness they give their creamed corn recipe away because I now make it for Thanksgiving and Christmas. I had to make a double batch because we would run out of it so fast. Even with double the recipe we still only have a spoonful or two leftover... scrumptulescent! (<--Lani, did I spell that right?)
For your family gathering pleasure, here is the recipe of The Summit House Creamed Corn that will rock your world!
- 12 oz. heavy whipping cream
- 1 lb. frozen kernel corn
- 1 1/2 Tablespoons melted butter
- 1 1/2 Tablespoons flour
- 2 Tablespoons sugar
- 1/2 tsp salt
- pinch of white pepper (to taste)
- 3 Tablespoons shredded parmesan cheese
1. Combine corn, heavy whipping cream, salt, sugar, and white pepper in a pot and bring to a boil.
2. Simmer for 5 minutes.
3. In a separate large pot, make a roux from the butter and flour.
4. Pour the corn mixture into the pot with the roux and mix well. It will thicken up a lot at this stage.
5. Remove pot from heat.
6. Transfer corn mixture into casserole dish. Sprinkle with parmesan cheese, and brown under the broiler.
A couple of notes:
*It works a lot better to make the roux and dump the corn into that pot. I've tried the other way and it doesn't thicken up as well otherwise.
*Be sure not to mix up the salt and sugar measurements. I've made that mistake once when I tested the recipe on Hubby. I have yet to live it down...and have yet to make that mistake twice!
*I cover the top of the corn in the casserole dish with parmesan cheese. I have a cheesy family, so I make mine cheesy. Feel free to add cheese to your heart's desire!
Side Note:
I came across this blog entry about The Summit House. The pictures make my mouth water! So good! I think I know where I want Hubby to take me for Valentine's Day!
Have a Happy and Safe Turkey Day everyone! Let me know if you try this recipe and how it went over at your family gathering. I'll be sure to take a before and after picture of ours tomorrow! :)
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