Pastor Phil’s Creamed Corn

I came up with this recipe for a #10 can of corn which serves 24 but guess-timated the amounts for 8. The “secret” ingredient is the corn bread mix. I just kept adding it to the café version until it thickened up so you might do the same. By the way this is not heart healthy so spend extra time on the treadmill after eating.

• 2 10oz bags frozen corn - thawed
• 2 cups Heavy whipping cream
• 4 oz cream cheese
• ½ large onion – diced
• 2 Tablespoons butter
• 1/4 cup Jiffy® Cornbread mix
• 2 Tablespoons sugar
• Salt and Pepper

Sauté the onion in a large sauce pan until “Alabama” soft. ¹
Gently heat the whipping cream and add the cream cheese mixing until incorporated.
Add the corn and cream mixture to the onions
Stir in the cornbread mix and sugar.
Adjust the seasoning and heat through until thickened adding more cornbread mix if necessary.

¹Mr. Jim “Green Bean” Allen is the café’s Entremetier: (on-trah-met-ee-ay) or the guy who makes the veggies. He’s a born and bred Southern boy and so believes vegetables need to be cooked into submission. I call it Alabama soft. Even though I’m a born and bred Yankee and prefer veggies with backbone I defer to Jim. No one sweats more than he does in front of our 10 burner Imperial which by the end of the night means Mr. Allen is Alabama soft.