Gluten Free Creamed Corn
This gluten free creamed corn recipe is so simple and easy that you can make it any day of the week. For Thanksgiving or any time!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
- 3 tbsp unsalted butter (chopped)
- 3 tbsp basic gum-free gluten free flour blend
- 3 cup milk (at room temperature (plus more if desired))
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 tbsp granulated sugar
- 26 oz frozen corn (defrosted (or fresh corn kernels))
Instructions
- 1
In a medium-size, heavy-bottom saucepan, melt the butter over medium-high heat.
- 2
Add the flour blend all at once, and whisk to combine well.
- 3
Allow to cook, whisking occasionally, until the the mixture is well-combined and has started to become fragrant (about 1 minute).
- 4
Add the milk in a slow but steady stream, whisking constantly, until well-combined. Add the salt, pepper and sugar, and whisk to combine.
- 5
Bring the mixture to a boil, whisking occasionally, and continue to cook until the mixture begins to thicken (about 6 minutes).
- 6
For thicker creamed corn, continue to cook the mixture until it has thickened further and reduced a bit.
- 7
Add the corn kernels, and whisk to combine.
- 8
Cook until the corn is heated through.
- 9
The creamed corn will thicken as it cools. For a thinner consistency, add more warm milk a few tablespoons at a time.
- 10
Serve immediately or cool completely, transfer to a well-sealed container and store in the refrigerator for up to 4 days.
- 11
Reheat over low heat before serving, adding more milk by the tablespoon as necessary to reach your desired consistency.