Lawry's Creamed Corn Recipe - Cooking Index
Lawry's Creamed Corn Recipe - Cooking Index
| 1 1/2 tablespoons | 22ml | Butter |
| 1 1/2 tablespoons | 22ml | Flour |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 1/2 cups | 355ml | Whipping cream |
| 2 tablespoons | 30ml | Sugar |
| 3 cups | 187g / 6.6oz | Fresh whole kernel corn |
| = (or frozen or canned corn) |
Melt the butter in a heavy saucepan over medium heat. Add the flour and salt, stirring to blend. Slowly add the whipping cream, stirring constantly until thickened, 2 to 3 minutes. Add the sugar and corn and cook until heated through, 2 to 3 minutes.
Variation: To make this an au gratin dish, place the corn mixture in a 9- or 10-inch shallow casserole, sprinkle with 1/4 cup grated Parmesan cheese and brown under broiler the 3 to 4 minutes.
This recipe yields 4 servings.
Each serving: 327 calories; 619 mg sodium; 73 mg cholesterol; 22 grams fat; 13 grams saturated fat; 33 grams carbohydrates; 4 grams protein; 2.54 grams fiber.
Source:
The Los Angeles Times, 06-20-2001
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