Cream Corn

From: Shelly/Me/Dad....
1 bag (32 oz.) of frozen corn
1 cup whipping cream
1 t. accent (season) salt
1 T sugar
pinch of white pepper (you can also use regular black pepper)
1 T butter
1 T flour


Combine all ingredients except butter and flour in a pan, cook on medium stirring constantly until mixture begins to boil.  Let boil for about 5 minutes, in a bowl melt your butter add to it the flour (to make a roue).  Add this to your corn, let boil for another 2 or 3 minutes.  

This great cream corn is a staple in my family for Thanksgiving & Christmas dinner.  I taught this recipe as well as our eggnog (snog) recipe at a relief society function despite early critics I have since had calls from sisters who have incorporated this recipe into their Thanksgiving and Christmas dinners.  So great!  I hope you enjoy this, it is extra special to our family:)  This recipe easily doubles or triples or quadruples (which every year I am in charge of making)