Southern Style Creamed Corn

Products Used

122

By Doughmesstic

Prep Time:

Bake/Cook Time:

25m

Yield:

12 servings

This Southern-style Creamed Corn is a rich and savory dish with a hint of sweetness. It starts with some onions that have been sautéed in a generous amount of butter, seasoned with salt, and flavored with fresh sprigs of thyme. Then, we add lots of canned corn, creating a hearty base. The real secret, though, is in the creaminess - we're using two cups of half-and-half to make this dish extra indulgent. Lastly, we're using a mix of corn starch and blended corn to get that thick, creamy texture. All these ingredients come together to create a delicious, comforting creamed corn dish that is a staple in many Southern homes.

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Products Used

Ingredients

1/2 cup onion
1/4 pound butter
1 tablespoon salt
2 sprig thyme
2 cups half and half
4 pounds canned corn, drained
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
2 tablespoons corn starch
2 tablespoons cold water
Salt and pepper to taste

Directions

In a large saucepot, sauté onions in butter until translucent, about 5-7 minutes.
Add salt, thyme, and half and half. Bring to a boil. Add corn and granulated sugar. Bring back to a boil, and then reduce heat to a simmer for 10-15 minutes, stirring frequently.
In a cup, mix corn starch and water to make a slurry. Add slurry to pot and stir well. Allow slurry to thicken slightly, and then remove from heat.
Remove thyme, allowing a few leaves to remain but no stem. Use a large spoon or ladle to remove about half of the corn mixture and place into a blender and pulse until smooth. Add blended corn mixture back into pot and combine well. Serve warm.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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