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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
- Cut the kernels from the cobs and reserve.
- 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.
- In a bowl: mix the butter and flour together until smooth and set aside.
- 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.
- Add the sugar to taste – the fresher the corn the sweeter it will taste.
- 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.
- 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.