Country-Style Creamed Corn
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INGREDIENTS 8 ears of corn 1 tablespoon butter 1 cup half-and-half or light cream 1 teaspoon salt Generous sprinkling of freshly ground black pepper 1 teaspoon sugar 2 tablespoons butter Preheat oven to 350 degrees. Husk corn and remove silk. Cut kernels from the cob with a sharp knife, being careful not to cut too deep into the cob. Scrape juice and any remains of the kernels from the cob into a bowl. Lightly grease an ovenproof casserole with 1 tablespoon butter. Combine corn with juice and scrapings, half-and-half or cream, salt, pepper, and sugar in the casserole. Dot with 2 tablespoons of butter. Bake corn for 45 to 50 minutes, until kernels are tender.