Homemade Creamed Corn
Don’t have cornstarch on hand? Reduce the milk to 2 tablespoons and serve hot after simmering. Don’t substitute flour, as this will impart a floury taste to the corn.
Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 1 Tbsp. low-fat margarine
- 1 cup frozen corn niblets
- ¼ cup skim milk
- 1 tsp. granulated sugar
- ¼ tsp. salt
- ⅛ tsp. pepper
- 1 tsp. cornstarch
- Melt the margarine over low heat in a medium-sized saucepan.
- Add the corn, milk, sugar, and salt and pepper. Increase heat to medium and bring to a boil, stirring constantly. Reduce heat to low and simmer for 5 more minutes, stirring throughout.
- Push the corn off to the sides of the pan. Increase heat to medium-high and add the cornstarch to the liquid in the middle of the pan, stirring constantly until thickened. Make sure there are no lumps. Stir the corn and milk a few times. Serve hot.