The king of corn

I'll be darned if this isn't the best creamed corn ever. This is one of those dishes I look forward to around the holidays. My husband's aunt bestowed the recipe upon me after my husband talked it up for our first couple of years of marriage. He wasn't kidding. The whole family agreed Thanksgiving would have been ruined without it.

THE RECIPE:

20 oz. frozen corn (white, yellow or both)
9 oz. whipping cream, divided
1 tsp. salt
4 tsp. sugar
2 Tbsp. butter/spread
Pepper to taste OR a pinch of white cayenne
2 Tbsp. flour

Combine everything except flour and 2 oz. whipping cream in pot and bring to boil. Simmer 5 minutes. Blend flour with reserved cream and add to corn mixture to thicken. Serves 6.

*Note:  over the years, I have been using half milk, half cream with great results. We don't miss the extra calories.