It's stirring, not cream, that makes this Southern favorite so silky. (OK, and a little butter doesn't hurt either.)
Why This Recipe Works
This traditional southern side dish normally requires constant stirring, but by letting the corn brown before adding water, and supplementing the natural starch with a tablespoon of flour, we get the same creamy consistency with less work. A little sugar brings out the sweetness of the corn and further improves browning. Beyond that, salt, plenty of black pepper, and a pat of butter at the end are all this simple dish requires.
© 2018 America's Test Kitchen. All rights reserved.