You’ll Want To Run To The Kitchen To Make This Incredible Side Dish
Growing up we were a canned food family. It seems like just yesterday I was opening up our kitchen cabinets to the sight of rows and rows of gleaming cans. Canned veggies, canned fruit, canned soups and sauce. If it was in a can my mother had probably bought it as some point or another.
And I can’t say I blame her. There’s nothing really easier than popping open a can of green beans or tomato soup to make an easy side dish for a meal. Both my parents worked long hours so whatever corners they could cut in the kitchen were a must—it was either that or have cereal for breakfast, lunch and dinner.
Out of all the canned goods we ate there’s one I remember most fondly—creamed corn. I know, it probably seems a little strange, but when I was a kid that was a staple of our holiday dinners. We didn’t have mashed potatoes and gravy. No, sir. We loved out taters covered in as much creamed corn as they could handle.
So when I saw this recipe for homemade creamed corn it instantly took me back down memory lane—and had me racing to the kitchen to make it.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: To help the cream cheese and butter melt evenly bring them to room temperature and cut into about 1 inch pieces before adding into the pan.
Recipe and image courtesy of Prairie Californian.
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