Cream Corn

Serves 8

20 oz. frozen sweet petite white corn

1 pint of half and half

1 teaspoon salt

3/4 cup sugar

Dash cayenne pepper

2 Tablespoons butter

2 Tablespoons flour

Boil together the corn, half and half, salt, sugar, and cayenne pepper over medium heat. If it's too high, it lumps up and doesn't work right. Boil for 5 minutes. Add in the butter and the flour. Cook until butter is melted. Serve immediately.

NOTE: This is the best corn ever! Everyone loves this recipe and it is requested often. Make sure that when you are cooking this that you use a minimal amount of heat. Trying to hurry it up and using a higher heat will make the flour clump up, and taste very gross.

This recipe comes from Mary Prosser.