From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 3 cups milk
  • 1 (1 pound) can creamed corn
  • 1 small onion, minced
  • 2 tablespoons butter
  • 1 heaping tablespoon flour
  • 1 egg
  • 1/2 cup heavy cream
  • 1 teaspoon chopped chives
  • 1 teaspoon chopped parsley
  • Salt and pepper
  • 1 sweet red pepper, chopped (optional)

Combine milk and corn in top of double boiler.  Saute minced onion in butter a few minutes (do not brown); add flour.  Add to corn mixture and cook 15-20 minutes.  Mash through strainer.  Just before serving, add well-beaten egg, cream, chives, parsley, salt and pepper.  Reheat.  Serve hot and garnish with chopped red pepper.

SERVES: 6 - 8

more from beliefnet and our partners
Close Ad