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Wednesday, November 21, 2012

Crockpot Creamed Corn

One of the Bass Thanksgiving traditional foods is Jeanine's creamed corn. It's rich, creamy with bright bursts of sweetness when you bite into the corn.  This year my in-laws weren't able to join us for Thanksgiving and they requested this recipe to make and bring to their potluck Thanksgivings with their friends.  It's great for fall or winter potlucks as you can make it in a crock pot and keep it warm all night long.

Gulliver's Creamed Corn

2 boxes (8 oz) frozen corn
1 c milk
1 c whipping cream
2 T butter
2 T flour
2 T sugar

On the stove pot:
In a large pot, melt butter.
Stir in flour till well mixed with butter.
Add rest of ingredients.  Cook until thickened.
In a crock pot:
"I use the crock pot to give me more room on the stove and you don’t have to watch it as closely so it doesn’t burn. I put mine in in the morning on high and then once it’s thickened, I turn it to low until it’s time to serve." - Jeanine

At meal time, creamed corn is served in vintage colored, textured glass dishes my mother inherited from her Aunt Mary.  They are green, orange, brown and red... perfect for our Thanksgiving table.

Mom loves her cream corn unseasoned. She says its so everyone can season it to their taste but really I just think she prefers the sweet cream taste.  I usually season it with sea salt, ground pepper and would serve it with some chopped parsley to brighten the flavor.

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