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Michael Davison

Cream Style Corn

This is a variation of Thelma’s “Kentucky Fried Corn.” It uses canned corn instead of fresh

and is quite yummy. If it is fresh corn season, be sure to try the original recipe!

2 cans whole kernel corn, drained

2 tablespoons butter or margarine

1/2 cup milk

3 tablespoons flour

2 tablespoons sugar

1. Melt margarine in skillet.

2. Add corn, flour, sugar and milk.

3. Cook over medium heat for about 10 minutes, or until it comes
to a boil, stirring occasionally.

4. Turn off and serve.