1 can cream-style corn
1 cup whole corn kernels (either canned (drained), frozen or fresh is fine)
1/2 to 3/4 cup sugar or to taste
1 tablespoon brown sugar
1 teaspoon vanilla
1 egg, optional
1/4 cup milk
1/2 cup cheddar cheese, optional
Mix everything in a saucepan and cook over low-medium heat, stirring constantly, until thick enough to hold its shape. Scoop onto serving dishes using a large ice cream scoop. Sprinkle with cheddar cheese if desired.
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