Creamed Corn

Photo: flickr user jeffk

Ingredients

1 cup milk

1 cup heavy cream

2 tablespoons sugar

teaspoon salt

2 teaspoons Worcestershire sauce

teaspoon cayenne

cup quick-mixing flour

such as Wondra

48 ounces packaged frozen whole kernel corn

thawed and drained

cup grated Parmesan cheese

2 tablespoons chopped fresh parsley

Preparation

MAKES 8 SERVINGS

In a 31/2-quart electric slow cooker, whisk together the milk, cream, sugar, salt, Worcestershire sauce, cayenne, and flour until smooth. Stir in the corn.

Cover and cook on the high heat setting 3 to 31/2 hours, stirring once or twice, until bubbly and thickened. Serve, garnished with the cheese and parsley.