Franny's Creamed Corn
Natalie Fredrick (wife of Jared)
YUMMIEST creamed corn EVER! I first had this creamed corn when my family went down to Newport Beach for Thanksgiving. My aunt and uncle lived there so it was a frequent vacation spot and holiday destination. Their neighbor, Franny, came for Thanksgiving dinner and she brought this corn. It became a family favorite and tradition in the Streiff Family (my maiden name) for Thanksgiving and Christmas and pretty much any other time we are in the mood for it. You don’t have to be a fan of creamed corn to like this one. It’s above and beyond. “It’s not your granny’s creamed corn... because it’s Franny’s!”
1/1/2 cups half and half cream
2 tsp. chicken bouillon granules or 2 bouillon cubes
Dash of white pepper
2 tsp. sugar
2 (10 oz.) pkgs. frozen corn
2 Tbsp. butter
2 Tbsp. flour
1-2 Tbsp. of fresh parsley, minced
Blend together cream, bouillon, pepper, and sugar in saucepan. Bring to a boil. Add corn and bring back to a boil. Reduce heat and simmer 3-5 minutes. Melt butter in a separate saucepan and add flour. Stir until paste in formed. Add flour mixture to corn and stir until blended. Bring to a boil, stirring frequently until sauce thickens. Sprinkle with parsley and serve.
YUMMIEST creamed corn EVER! I first had this creamed corn when my family went down to Newport Beach for Thanksgiving. My aunt and uncle lived there so it was a frequent vacation spot and holiday destination. Their neighbor, Franny, came for Thanksgiving dinner and she brought this corn. It became a family favorite and tradition in the Streiff Family (my maiden name) for Thanksgiving and Christmas and pretty much any other time we are in the mood for it. You don’t have to be a fan of creamed corn to like this one. It’s above and beyond. “It’s not your granny’s creamed corn... because it’s Franny’s!”
1/1/2 cups half and half cream
2 tsp. chicken bouillon granules or 2 bouillon cubes
Dash of white pepper
2 tsp. sugar
2 (10 oz.) pkgs. frozen corn
2 Tbsp. butter
2 Tbsp. flour
1-2 Tbsp. of fresh parsley, minced
Blend together cream, bouillon, pepper, and sugar in saucepan. Bring to a boil. Add corn and bring back to a boil. Reduce heat and simmer 3-5 minutes. Melt butter in a separate saucepan and add flour. Stir until paste in formed. Add flour mixture to corn and stir until blended. Bring to a boil, stirring frequently until sauce thickens. Sprinkle with parsley and serve.
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