How Do You Doctor Up Cream Corn In A Can?

Instructions

• In a large bowl, stir together the corn kernels, flour, sugar, baking powder, 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper.
• Stir in the eggs and heavy cream until the batter is well-combined.
• Line a plate with paper towels.
• Garnish the corn fritters with scallions and serve them with sour cream or garlic aioli for dipping.

recipe faq + tips

• Use heat: Stir on the stove top a little longer letting the extra moisture evaporate.
• Use a cornstarch slurry: For every 2 cups of creamed corn Mix 1 tablespoon cornstarch with 1 tablespoon water.
• Use rice flour: sprinkle 1 Tablespoon of rice flour evenly over the top of the creamed corn and stir.

• 2 eggs
• 2 tablespoons milk
• 2 (14.75 ounce) cans creamed corn
• 2 tablespoons butter, diced
• 1 tablespoon all-purpose flour
• 1 tablespoon white sugar
• 1⁄2 teaspoon black pepper
• 1⁄2 teaspoon celery salt
• 1⁄2 teaspoon onion powder
• 1⁄4 teaspoon garlic powder

seasonings to taste, such as salt, pepper and your favorite blends. Layer the ingredients in a cream can, pour the beer over the top. Put the lid on the cream can and cook over a camp fire. Cook for about 2 hours or until the vegetables are tender. If you have a large pressure cooker, it can be cooked 30 minutes.