THE MEEMAW’S CREAMED CORN

meemaws creamed corn

 

Serves 8

An easy yet delicious creamed corn recipe from My MeeMaw

Prep Time – 5 min
Cook Time – 20 min
Total Time – 30 min

Ingredients
32 oz bag of frozen corn kernels or 8 ears of corn with kernels removed
2 tbsp butter
1 cup fat-free half & half, plus a few more tablespoons if needed
1 tsp sugar
1 tsp salt
1 tbsp pepper

Instructions
1.In a large saucepan melt butter over medium heat
2.Add in frozen corn and toss to coat with the butter
3.Cook for 5 minutes until corn is almost thawed
4.Add in 1/2 cup cream and stir until combined
5.Add in sugar, salt & pepper
6.Continue stirring until cream is absorbed
7.Add in another 1/4 cup of cream and continue to sir until absorbed
8.Repeat with remaining cream, adding more is necessary, until corn is cooked through and tender and a creamy texture has developed
9.Taste and adjust seasoning if necessary, adding in more salt or sugar
10.Serve immediately or let cool to room temperature and store in refrigerator for up to 3 days or freeze for up to 2 months

Notes
Each serving is 5 WW+ points

Nutritional Info
Calories: 158 Total Fat: 4.2 g Saturated Fat: 2.2 g Trans Fat: 0.1 g Cholesterol: 9.1 mg Sodium: 357.5 mg Total Carbs: 30.3 g Dietary Fiber: 3.4 g Sugars: 6.3 g Protein: 4.6 g

By The MeeMaw & MJ
****************************************************
Add or Follow me: Jenn Abadie Scioneaux
Join my FREE support group here and start getting healthy: On Our Weigh to Health
Get your Skinny on! 100% natural! NO wraps! NO shakes! NO fake food! NO hormones!! Start here:http://OnOurWeighToHealth.sbcnewresolution.com/

*************************************************

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s