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.