Wendy's Favorite Recipes from www. EagleKnights.com

For some reason creamed corn is not available in the stores down here.   So with some help of my friends I came up with these recipe.  Its a bit of work but its much better then the caned variety.  But I have to say that I prefer the stuffed Publano's with corn now.  Here are three recipes for creamed corn.  

Creamed Corn I

3 Tbs butter
3-Tbs flour
2 - 16 oz bags of frozen corn
1 can (12 oz) of skimmed, evaporated milk
1 tsp salt
6 tsp sugar
white or cayenne pepper to taste

Melt butter in large Sauce pan, add flour and mix well. Add milk, salt, sugar and pepper. Stir until all lumps are out. Add corn and cook until it thickens.

Creamed Corn II

2 Tbs butter
2-Tbs flour
1 - 16 oz bags of frozen corn
4 Ozs Heavy Cream
4 Ozs Milk
1/2 tsp salt
3 tsp sugar
white or cayenne pepper to taste

Melt butter in large Sauce pan, add flour and mix well. Add milk, salt, sugar and pepper. Stir until all lumps are out. Add corn and cook until it thickens.

Casserole

Fix up one of the recipes above. Sprinkle top with parmesan cheese and put in oven for 30 minutes.

Creamed Corn III

2 tablespoons butter or margarine
1 package (3 ounces) cream cheese, cut into 1-inch cubes
2 cans (11 ounces each) whole kernel corn with red and green peppers, drained
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried marjoram leaves
1/8 teaspoon dried sage leaves
1 cup diced tomatoes
1/2 cup sliced pimiento-stuffed green olives

In a medium saucepan, combine the butter and cream cheese; cook over medium heat until the butter melts and cheese softens, stirring constantly.

Add the corn, garlic powder, onion powder, oregano, marjoram and sage; mix well. Cover and simmer 6 to 8 minutes or until thoroughly heated, stirring occasionally.

Add the tomatoes and olives; cook and stir 1 minute.

Makes 6 servings; 2/3 cup each.

From Holly Henion, Traverse City

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