Our version of southern creamed corn captures the flavor of traditional recipes but saves time by using canned corn.
2 (15 1/4-ounce) cans whole-kernel corn, drained and divided
2 tablespoons all-purpose flour
1 1/2 cups fat-free milk
2 teaspoons sugar
1/4 teaspoon salt
2 teaspoons butter
1/4 cup finely diced ham
1/4 cup finely chopped onion
1 garlic clove, minced
How to Make It
Combine 1 cup corn, flour, and next 3 ingredients in a food processor; process until almost smooth.
Melt butter in a large nonstick skillet over medium heat. Add ham, onion, and garlic; cook 3 minutes or until lightly browned. Add puréed corn mixture and remaining corn; cook 12 minutes or until slightly thickened, stirring occasionally.