Who else is majorely preparing for all the holiday eats that are about to hit our homes? Thanksgiving is coming up next week (!) and Christmas will follow shortly after. Gimmmmeee allllll the comfort food! Slow cooked meat, fluffy mashed potatoes, stuffing, gravy, and so much more!
One of my favorite holiday side dishes has always been creamed corn. It’s so easy to make and really enhances all of the savory-ness going on with the main dishes with a little sweet! The one downside is all that butter and heavy cream that goes into making is taste so decadent. That’s why I came up with this lightened-up recipe that is done in just 15 minutes and pretty much undistinguishable from the full fat version! That way, you can save up extra room for dessert ;).
- 2 15 oz cans of yellow sweet corn, drained
- ¾ cup half and half
- 2 tbsp butter
- 2 tbsp sugar
- 1 cup 2% milk
- 3 tbsp flour
- In a large skillet, combine the corn, half and half, butter, and sugar.
- Whisk together the milk and flour and stir it into the corn mixture. Season with salt and pepper/
- Cook on medium high heat until thickened.