Creamed Corn

Posted by Donna:

Back in April, Larry and I visited my brother in Keller, Texas. He took us to this great restaurant in Roanoke called Babes. Talk about home cooking!!!!! It serves chicken fried steak, chicken fried chicken, real mashed potatoes and gravy, homemade bread, green salad, and really, really good creamed corn. My sister-in-law and I tried to figure out what all was in the corn. I even went to Babes web page to see if it had the recipe---I knew it wouldn't. I thought I might even call them and see if they would share what was in it, but not tell the exact measurements. However, in small print, they stated they never share their recipes. I decided to go online and see if I could find something that had the ingredients that I thought were in it. I finally found one that sounded just right. If it's not the same, it's so close that I feel like I'm eating at Babes.

Creamed Corn

1 (16 oz.) package frozen corn kernels, thawed
1 cup heavy cream
salt and pepper to personal taste
2 T. sugar (I really think 1 T. would work.)
2 T. butter
1 cup whole milk
2 T. all-purpose flour
1/4 cup freshly grated Parmesan cheese

In a skillet, combine the corn, cream, salt sugar, pepper, and butter. Whisk the milk and flour together, and then stir into the corn mixture. Cook,stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot. This is just as good the next day.