First, before I do a catch up and tell ya what I've been up to, I need to point out that in the photo above the recipe is cut in half.
I don't have any excuses for my lack of blogging.
It's a hobbie and sometimes I want to and sometimes I don't. I don't even have any advertising on my blog anymore.
I didn't want to blog this week either, but I just had to! HAD TO! share this recipe with you. It's so easy and I wanted to be generous and share this modest gem in case you need it tomorrow. Corn is always a great side for Thanksgiving.
One year I made a Paula Deen Creamed Corn recipe that you bake in the oven and it had a box of jiffy cornbread added to it. So naughty!
My next empties post will be up next week. I do promise you that. I only used up three products in October so I thought it best to combine some months.
I have been so overwhelmed in the last two weeks with how fast the fall season has flown by. I'm not feeling the anticipation of the Christmas season this year at all. I'm not ready to say goodbye to pumpkin spice.
Give me more colorful trees blowing in the sunshine, please!
Easy Stove-Top Creamed Corn
- 6 Tbsp salted butter
- 4 cups frozen corn
- 2 Tbsp flour
- 2 Tbsp sugar
- 1 tsp salt
- 1/2 cup milk (I used 2%)
Heat you saute pan on medium. Add butter and corn. Cook until butter is melted and corn is thawed. Add flour, stir it around so it's all coated in butter and cook for three minutes. Add sugar, salt and milk. Bring the temperature back up and then it's done.
Source: Jane Guiley, Weeknight Dinners, Page 156
p.s. please don't shop on Thanksgiving and choose to shop local on Saturday instead!