Since the HoneyBaked store in Belmont closed a few years ago, I have make a one-hour trip to Palo Alto’s HoneyBaked every Thanksgiving/Christmas for our HoneyBaked Holiday Dinner. The primary target of the trip wasn’t the ham nor turkey, but HoneyBaked creamed corn! This year, I convinced EK that I will try to make creamed corn myself, so I can save the one-hour trip and standing in line for another hour just for a side dish. This is nowhere close to the HoneyBaked creamed corn, but 15 mins in my kitchen in exchange for 2-hour trip to Palo Alto is a good deal!

• Prep Time: 5 mins
• Cook Time: 10 mins
• Serves: 5

Ingredients

• 1 (10 oz) bag of frozen corn kernels, thawed
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1 Tbsp sugar
• 1/4 tsp ground black pepper
• 3 Tbsp turkey or roast chicken drippings (or substitute with butter)
• 1/2 cup whole milk
• 1 Tbsp all purpose flour

Directions

1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and roast chicken dripping/butter.
2. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.
3. Remove from heat.
4. Serve hot.

Next time, I will pulse half the corn in the food processor before cooking.