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Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.
Yield: 5 generous salad servings
Heat the butter in a large skillet over medium heat. Once melted, add the corn and flour to the pan and cook, stirring often, until thickened, about 5 minutes. Reduce the heat to medium-low and add the water, salt and pepper, and continue to cook, stirring occasionally. A crust will form on the bottom of the pan from time to time -- be sure to scrape the bottom of the pan well when stirring and continue to cook, stirring frequently towards the end, until the corn is very creamy, 30 to 40 minutes.
Yield: 4 side dish servings