Creamed Corn
Source: Marguerite Hansen

Milk
Cornstarch or Flour (for thickening)
Butter or Margarine
Salt
Pepper
Sugar


After boiling the corn, drain the water, then add enough milk to just cover the corn.
Add butter, salt, pepper and sugar.
Make thickening by mixing water with the flour or cornstarch, then add as needed.
Cook over medium heat and continually stir until desired consistency.



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