|Leaky Gut Syndrome Quackery||10/02/17|
|4 ways to protect your brain with diet||07/18/17|
|Chicken skin: to eat, or not to eat||06/19/17|
|Change is here||06/12/17|
|The science behind the DASH diet, an overview: Part Two||08/01/16|
|The science behind the DASH diet, an overview: Part One||07/25/16|
|How the Standard American Diet (SAD) affects the brain (Part Two)||05/26/16|
|How the Standard American Diet (SAD) affects the brain||05/23/16|
|All "Dr. Tim Says..." Columns|
|How to make your own shrimp stock||10/09/17|
|Capers make it better||02/06/17|
|Mustards: The Christmas Basket Challenge, Part 5||01/26/17|
|Canned Tuna from Spain: The Christmas Basket Challenge, Part 4||01/16/17|
|Ginger and Rice Noodles: The Christmas Basket Challenge, Part 3||01/12/17|
|All "Chef Tim Says..." Columns|
I will tell you straight up that I love creamed corn, and most recipes are really high in fat, salt, or both. It depends on whether you buy frozen or canned or make your own, but 'most all of them are just over the top nutritionally.
This recipe gives you so much of what I love in creamed corn: fresh corn flavor, sweetness, and best of all, creaminess. Serve this with any comfort food you choose: Oven Fried Chicken, Pulled Chicken Barbecue Sandwiches, or Oven Fried Fish.
Here's the detailed recipe for Creamed Corn. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.