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!
Servings: 5 cups
Ingredients
- 3 tablespoons unsalted butter chopped
- 3 tablespoons basic gum-free gluten free flour blend
- 3 cups milk at room temperature (plus more if desired)
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons granulated sugar
- 26 ounces frozen corn defrosted (or fresh corn kernels)
Instructions
- In a medium-size, heavy-bottom saucepan, melt the butter over medium-high heat.
- Add the flour blend all at once, and whisk to combine well.
- Allow to cook, whisking occasionally, until the the mixture is well-combined and has started to become fragrant (about 1 minute).
- Add the milk in a slow but steady stream, whisking constantly, until well-combined. Add the salt, pepper and sugar, and whisk to combine.
- Bring the mixture to a boil, whisking occasionally, and continue to cook until the mixture begins to thicken (about 6 minutes).
- For thicker creamed corn, continue to cook the mixture until it has thickened further and reduced a bit.
- Add the corn kernels, and whisk to combine.
- Cook until the corn is heated through.
- The creamed corn will thicken as it cools. For a thinner consistency, add more warm milk a few tablespoons at a time.
- Serve immediately or cool completely, transfer to a well-sealed container and store in the refrigerator for up to 4 days.
- Reheat over low heat before serving, adding more milk by the tablespoon as necessary to reach your desired consistency.