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Another Side Dish

I don’t know about you, but when it comes to dinner I can usually figure out the main dish pretty quickly but when it comes to sides, it’s another story. I usually do some plain ole’ rice, or some broccoli, a simple side salad, or Eric’s famous mashed potatoes. That’s it. I know, lame, right? So I have been on the hunt for some convenient and tasty side dishes, that also don’t break the bank.

After yesterday’s Fan-freakin’-tastic Brown Sugar Glazed Sweet Potatoes with Coconut Streusel, I decided to try another side dish from this month’s November’s CBOM. Corn is another side that gets regularly rotated around these parts but I am tired of it. That is why I was excited to give this southern classic creamed corn a try. Simple ingredients combined with simple preparation transforms plane ole’ frozen corn into a creamy, dreamy, savory concoction that is the perfect accompaniment to every thing from meat loaf to BBQ ribs (all of which are also Southern staples)!

I am happy that I have another great side dish to add to my arsenal!

Southern Creamed Corn

Printable Version
Prep Time: 10 minutes Cook Time: 20 minutes Serves: 4 servings

2 cups frozen corn

1 tablespoon sugar
1/2 tablespoons all-purpose flour
Salt and freshly ground black pepper

2/3 cup half-and-half cream
1/2 cup Monterey Jack cheese

Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the half-and-half. Mix.
Heat a large skillet over medium heat. Add corn mixture, butter, and cheese and turn heat down to medium-low, stirring occasionally until it becomes creamy, about 20 minutes.

adapted from Down Home with the Neelys : A Southern Family Cookbook

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