Best of two worlds at Lee's Fried Chicken and Donuts

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Southern creamed corn (makes six generous servings)
Lee’s Fried Chicken and Donuts


  • 12 ears of corn, shucked and silked
  • 3 cups water
  • 2 ½  tablespoons softened butter
  • 2 ½ tablespoons all-purpose flour
  • 2 ½ tablespoons sugar, or to taste
  • 1 ½ cups heavy cream
  • Salt and fresh ground black pepper to taste
  • Water


  1. Cut the kernels from the cobs and reserve.
  2. Break cobs into quarters and place in a medium saucepan. Add water and place over medium high heat. Bring cobs to a boil, reduce heat to a low boil and cook 25 minutes. Remove cob pieces.
  3. In a bowl: mix the butter and flour together until smooth and set aside.
  4. Add corn kernels to the cob water and bring the mixture back to a boil. Reduce heat to a simmer and cook until the kernels are cooked through yet still firm and the liquid is just about to the top of the corn. 
  5. Add the sugar to taste – the fresher the corn the sweeter it will taste.
  6. Add the cream and bring the mixture to a boil. Let cook a few minutes then remove from the heat and let stand a minute or two.
  7. Stir in the butter/flour mixture and when fully incorporated place the mixture back on the heat and cook until thickened. Do not allow the corn to return to a boil. Season to taste with salt and pepper and serve.