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Makes 10 servings ∙ Source My Aunt Libby
Melt stick of butter in electric skillet over medium/low heat.
While butter is melting, grind half of the corn in a blender or food processor. In order for corn to grind, it must be frozen. Pulse in blender or food processor for about a minute, until coarsely ground. Add corn to skillet and continue to grind about 2 1/2 bags. It’s OK if you have a few “whole” kernels left in the ground corn. Add the rest of the frozen, whole corn to the electric skillet. Stir to coat with melted butter, cooking for about 5 minutes.
Add milk, sugar and salt. Mix well and cover with lid. Allow corn to simmer for about 10 minutes, adding more butter or milk, if you’d prefer it to be creamier. Stir occasionally to prevent sticking. Taste before serving and adjust salt and sugar to your preference.
A favorite at all holiday gatherings, this cream corn is delicious! When Libby got her braces on, this was all she wanted to eat. This recipe is best prepared in an electric skillet, but you could also make it on the stovetop in a heavy skillet with a lid. Feel free to adapt the amount of corn in this recipe, as it makes a lot, but we love the leftovers, so I usually prepare a big batch!