Creamed Corn
- One dozen ears of corn on the cob
- 2½ teaspoons sugar (adjust to taste)
- 2½ teaspoons salt (adjust to taste)
- 2 teaspoons butter
- Husk the corn and clean all the silk off the ears
- Cut off just the tips of the kernels
- Turn your knife around and scrape down the ears getting the "milk" out
- Place the corn into a heavy bottom pan
- Stir continually to avoid scorching, start adding small equal amounts of sugar and salt to your taste
- Cook over medium heat until thick and bubbly
- Add butter and cook for three more minutes
Recipe by The WoodWorking Baker at https://thewoodworkingbaker.com/creamed-corn/
3.5.3228