Creamed Corn

Everyone always says that one of the perks about blogging is about the people you meet, but few actually mention how you get to learn more about your friends. I love it when my friends send me healthy recipes they have come up with for their families, I love it when they share their little tips on how to make homemade yogurt in 3 mins (post coming soon) and it is all because of this blog. So yes YumKid thank you for helping me stay connected to my friends.

So I had gone to a dear friend’s home the other day to eat some homemade food and she had quite the spread. One of the things she mentioned were these sweet corn pancakes she has been making for breakfast for the family. I was intrigued. I am always looking for some inspiration for breakfast beyond eggs, bread and cheese. She shared the recipe for the Cream of Sweet Corn. We use this sweet corn for the pancakes, but this recipe by itself is a fantastic side dish.

So the cream of sweetened corn is made from a modified Whole Foods Recipe:

1/2 tablespoon butter
1 tablespoon unbleached flour
3/4 cup whole milk
1.5 teaspoons evaporated cane juice sugar
2 1/2 cups frozen corn kernels, thawed
1/8 teaspoon sea salt, or to taste

1) Melt butter in a saucepan.
2) Whisk in flour, stirring constantly.
3) Add milk and sugar.
4) Whisk constantly over medium heat until steaming and thickened, about 3 to 5 minutes.
5) Add corn and salt. Continue to cook, stirring often for 3 to 5 minutes more, or

This cream of corn was downright delicious! Try it and your kids will love it. It is so simple to make healthy cream of xxxx (fill in your vegetable) at home. Imagine making cream of mushroom or asparagus or broccoli using the recipe above. Just remove the sugar and add in your vegetable and you have a healthy version of cream of vegetable.

Next post – Cream of Sweetened Corn Pancakes.

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