A while back I promised you the most amazing creamed corn recipe. It comes from Paula Deen, and this one's a keeper. Do you have a family celebration, potluck or holiday meal coming up? Turn up the volume on a traditional side dish with this recipe, and don't forget to use the sweet corn and chopped onions you stocked your freezer with after reading Freeze! It's easy meal prep time.
Makes 8 servings
1 tablespoon butter
1 cup chopped onion
1 tablespoon minced garlic
1 (16 oz) package frozen niblet corn, thawed
2 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground white pepper (*I just use black pepper.)
1-1/2 tablespoons quick-cooking grits
1 cup shredded Monterey Jack cheese
In a large saucepan, melt butter over medium heat. Add onion and garlic; cook for 4 minutes or until onion is tender. Stir in corn, cream, salt and peppers; bring to a boil, and reduce heat. Add grits, and simmer for 10 to 15 minutes or until thickened. Add cheese, stirring until cheese melts. Serve immediately.
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