Creamed Corn

Creamed Corn
Serves 4
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  1. 4 slices bacon
  2. 5 cups fresh corn kernels (about 10 ears)
  3. 3 tablespoons all-purpose flour
  4. 1 cup heavy whipping cream
  5. 1/3 cup sour cream
  6. 1/2 teaspoon seasoned salt
  7. 1/4 teaspoon ground black pepper
  1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon and crumble, reserving drippings in pan.
  2. Add corn to pan, and cook, stirring frequently, for 5 minutes. Sprinkle with flour; cook, stirring constantly, for 5 minutes. Stir in heavy cream and remaining 3 ingredients. Cook, stirring frequently, for 6 to 8 minutes or until corn is tender. Top with reserved crumbled bacon.
Paula Deen Magazine