J & L Want You To Know...

Creamed Corn, A Thanksgiving Favorite!

Flemings, Copy Cat Creamed Corn

2 TBS. Butter

1/2 C. Onion Chopped

1 TBS. Flour

2 1/2 Cups 1/2 and 1/2 Milk

2 (16 OZ) packages of Frozen Corn, thawed, rinsed and well drained

2 TBS. Jalapeno Chili or Anaheim Chili

Salt to taste

Cayenne Pepper to taste

1 TBS. Sugar

2/3 C. Parmesan Cheese, grated

1/4 lb. Gruyere Cheese, shaved to put on top


One:  In a large skillet or saucepan, heat butter until melted.  Add Onions and sauce over high heat until soft, about 2 to 3 minutes.

Two:  Stir in Flour and cook, stirring for 1 minute, then gradually whisk in 1/2 and 1/2.  Heat to boiling over medium high heat, whisking often, until thickened.

Three:  Stir in well drained, thawed, corn and chilis and bring back to a boil.  Stir in  salt, cayenne pepper., sugar, and 1/3 C. Parmesan Cheese

Four:  Transfer to a shallow 1 1/2 Quart baking dish.  Sprinkle with the remaining 1/3 cup Parmesan cheese and the Gruyere Cheese, and a little more if you love cheese like me!!


Enjoy!! I recommend doubling, one dish is just not enough and it is fabulous as a leftover!




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