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Sweet Creamed Corn
- Active Time 20m
- Total Time 20m
Makes 8 servings
- 1 3/4 cups heavy cream or half-and-half
- 4 cups of corn kernel, frozen or canned (must be well-drained)
- 1/2 teaspoon grated nutmeg
- Salt and pepper to taste
- 2 tablespoons parsley, roughly chopped (optional)
Bring the cream to a boil in a heavy-bottomed pan over medium heat. Add the corn, nutmeg, salt and pepper and gently stir over medium to medium-low heat until the cream and corn have thickened; approximately 15-20 minutes. Add the parsley just before serving if you so desire.
Recipe created exclusively for Cooking.com by Katie Brown.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
143 calories; 7g total fat; 20mg cholesterol; 25mg sodium; 20g carbohydrates; 2g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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