Published Jul 27, 2010 in Vegetables
This handwritten recipe was found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.
Cheesey Creamed Corn
1 (1 lb.) can whole kernel corn (can also use 2 cups fresh corn)
3 oz. cream cheese
1/4 c. milk
2 Tbsps. chopped pimento
1 Tbsp. butter
1/2 tsp. onion salt
Combine together in skillet and heat.
Add corn.
Heat through and serve.
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