I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
My mother-in-law’s famous and ridiculously simple creamed corn recipe. You won’t believe how good it is- I’ve tried much more complicated recipes using fresh-shucked silver queen corn and none of them were even half as good as this recipe! It takes just minutes to make and it’s a kid favorite. A Thanksgiving must.
16 oz. frozen corn
1 cup cream
1 tsp Lawry’s salt
dash Lawry’s seasoned pepper
1 tablespoon sugar
1 tablespoon flour (slightly heaping)
2 tablespoons butter
-Heat cream in pan. Add corn, sugar, salt and pepper.
-Melt butter in separate small skillet, add flour and make a roux- Stir constantly until mixture has thickened and is a light golden brown.
-Add roux to corn and cook until thickened- It just takes a few minutes.