Total Time
20mins
Prep 10 mins
Cook 10 mins

I found this recipe by Diana Lockley and altered it a little. It doesn't call for buttermilk like so many do which I like because when I buy buttermilk most of it ends up being thrown away, I do try to keep cream on hand though because it lasts a long time, comes in a smaller carton and so many recipes call for it. I didn't add the parmesan cheese but may try that in the future. My husband and I both loved this!

Ingredients Nutrition

Directions

  1. In a skillet over med. heat add the first six ingredients.
  2. mix the flour and milk and add to the corn mixture.
  3. cook stirring until the corn mixture is thickened and the corn is cooked through.
  4. remove from heat and add the parmesan if using, stir till melted. Enjoy!