Back Into The Past and Cream Style Corn

Brookville Hotel in Abilene Kansas has a good Family Style Fried Chicken Dinner. It is decorated in different themed rooms. I have been in the Original Dining Room, Vault Room, Bank Room and tonight the Spirit of Kansas Room. It is not a place to go if you do not like fried chicken or chicken but if you are driving on I70 and are in the area it is worth the stop. The menu is as follow.

Fried Chicken
Relishes
Sweet-Sour Cole Slaw
Mashed Potatoes and cream gravy
Cream-Style Corn
Biscuits
Ice Cream


This is not the Brookville recipe but is a creamed corn recipe.

Cream Style Fresh Corn

INGREDIENTS:

6 ears fresh corn
1/4 cup butter
3 tablespoons water
1 teaspoon sugar
1 tablespoon flour blended with 1 tablespoon water
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3/4 cup milk or half-and-half

PREPARATION:

Cut corn from cobs then scrape with a sharp knife to get all of the milk and pulp. Melt butter in a large skillet. Stir in corn and juices, the 3 tablespoons water, and sugar. Cook until corn is tender.
Stir in flour-water mixture, salt, and pepper, blending well. Gradually add the milk, stirring constantly. Cook for about 2 minutes longer. Stir often because this will stick or burn very easily. Do not let boil.
Serves 4 to 6.


THIS IS ANOTHER RECIPE USING FROZEN CORN. I SUGGEST USING A FOOD PROCESSOR TO BREAK UP THE SOME OF WHOLE CORN KERNALS INTO SMALLER PEICES.

Brookville Hotel Cream-Style Corn

INGRIENTS:
2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed
3/4 cup heavy cream
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch

--------------------------------------------------------------------------------

DIRECTIONS:
Combine corn, cream and salt in a large stockpot or Dutch oven. Stir together the sugar and cornstarch to prevent lumps, then stir them into the corn. Bring to a boil, then reduce heat to low, and simmer until thick, about 20 minutes. The longer it cooks, the thicker it will be.