So much attention gets paid around the holidays to The Bird. Amiright? It's not wrong, of course, since a well-cooked turkey takes time and loving attention. It greedily hogs oven space, too, right up until the last minute, so everything else, you're making has to revolve around it.
But the real stars of any holiday meal, especially a gluten free Thanksgiving spread, if you ask me, are The Sides. There are so many sides that we generally only make this time of year (*such a shame*), and we all crave them as the big day approaches. A new favorite this year, though, is going to be this creamy, sweet homemade creamed corn.
Like cranberry sauce from the can, for some families, creamed corn is simply never homemade. But it takes mere minutes to prepare (so does homemade cranberry sauce!), and it kicks the canned stuff right in the keister. It starts with the simplest gluten free roux (just a liquid thickener made of fat and basic flour) to which we add milk, salt, pepper and sugar and finally, of course, plenty of corn kernels. I always use frozen corn, since I'm a big fan of frozen vegetables and unless it's the middle of the summer I'm not going to fuss with fresh corn.
One of the biggest strengths of this recipe for homemade creamed corn is that, unlike the canned stuff, you can customize it to your family's tastes. If you like it thinner, add a bit more milk. Thicker? Just cook the mixture a bit longer before adding the corn kernels. Long live easy peasy homemade holiday sides!
Thanksgiving Sides: Homemade Creamed Corn
3 tablespoons (42 g) unsalted butter, chopped (can use nondairy butter replacement 1:1)
3 tablespoons (27 g) basic gum-free gluten free flour blend (18 g superfine white rice flour + 6 g potato starch + 3 g tapioca starch)
3 cups (24 fluid ounces) milk (any kind, just not nonfat), at room temperature (plus more if desired)
1 teaspoon (6 g) kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons (25 g) granulated sugar
1 pound 10 ounces (26 ounces) frozen corn, defrosted (or fresh corn kernels)
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.