Cooking and Serving: 25 minutes | 5 cups
Ingredients
3 tablespoons (42 g) unsalted butter, chopped | 3 tablespoons (27 g) basic gum-free gluten free flour blend | 3 cups (24 fluid ounces) milk, at room temperature (plus more if desired)
Description
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 5 cups
Ingredients
3 tablespoons (42 g) unsalted butter, chopped
3 tablespoons (27 g) basic gum-free gluten free flour blend
3 cups (24 fluid ounces) milk, at room temperature (plus more if desired)
1 teaspoon kosher salt
ΒΌ teaspoon freshly ground black pepper
2 tablespoons (25 g) granulated sugar
26 ounces frozen corn, defrosted (or fresh corn kernels)
Instructions
In a medium-size, heavy-bottom saucepan, melt the butter over medium-high.
Add the flour blend all at once, and whisk to combine well.
Allow to cook, whisking occasionally, until the the mixture is well-combined.
and has started to become fragrant (about 1 minute).
Add the milk in a slow but steady stream, whisking constantly, until.
well-combined. Add the salt, pepper and sugar, and whisk to combine.
Bring the mixture to a boil, whisking occasionally, and continue to cook.
until the mixture begins to thicken (about 6 minutes).
For thicker creamed corn, continue to cook the mixture until it has thickened.
Add the corn kernels, and whisk to combine.
Cook until the corn is heated through.
The creamed corn will thicken as it cools. For a thinner consistency, add.
more warm milk a few tablespoons at a time.
Serve immediately or cool completely, transfer to a well-sealed container and.
store in the refrigerator for up to 4 days.
Reheat over low heat before serving, adding more milk necessary to reach your desired consistency.