Harvest Time Creamed Corn

So Canadian Thanksgiving is this coming Monday, and my question to you is "When will you celebrate, if you are a Canadian"?  You would be surprised how many Canadians live in the United States.  I too celebrate Canadian Thanksgiving every year here in Los Angeles, however, we celebrate every year on Sunday.   Living here in the United States we don’t always have Columbus day/ Canadian Thanksgiving off. Did you know Columbus day shares the same date for the holiday of Canadian Thanksgiving?

This is one of my holiday recipes that I make on a regular basis, all through out the year. It is so easy and it can be made up to a day in advance then reheated in a greased Pyrex bowl or square pan.


Creamed Corn Ingredients
1 Birds Eye® C&W® Petite Sweet Corn (16 oz)
2 cups Half and Half
3 Tablespoons Butter
2 Tablespoons gluten free flour
½ cup Parmesan cheese

Make a rue with Butter and gluten free flour cook until golden brown.

Then slowly add the Half and Half until creamy next add 1 bag frozen corn cook until heated thoroughly

Next add half the cheese and garnish with the rest . Serve immediately, or if you are serving the next day,  grease a  Pyrex bowl or 9" x 9" square pan and pour into. Place in refrigerator covered with Saran wrap touching cream corn so a film or skin does not form. Re  Reheat at 350 degrees for 25-35 min until heated thoroughly then garnish with the rest of cheese.

Bon Appetite!

Enjoy,

Sheila Fretz