Cream Style Corn From The Brookville Hotel
- 2½ (16 oz) packages frozen whole-kernel corn, thawed.
- ¾ cup heavy cream
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 tablespoon cornstarch
- Combine corn, cream and salt in a large stockpot or Dutch oven.
- Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn.
- Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes.
- The longer it cooks, the thicker it will be.
Claims to serve 12.
I used one 16 ounce package or corn and half a pint (1 cup) of heavy cream. Four people finished it.