Tuesday, July 31, 2012
You've heard of creamed corn...you've heard of succotash...but have you heard of creamed succotash?
My husband just loves succotash. I think he likes the name more than the actual dish, but his love of it means that we eat it quite a bit. I got a little bored with traditional canned succotash the other day, so I decided to make it with a twist. :)
I started by sauteing some diced onion in butter.
Then, I added a cup of frozen lima beans and a cup of frozen corn.
Immediately put the lid on the skillet and let it cook over medium heat for about 5 minutes or until tender.
Meanwhile, mix together cornstarch, milk, water, and salt and pepper. Just a side note...make sure you grab the cornstarch and not the baking powder (otherwise, strange things will happen!). :)
Stir the milk mixture into the cooked corn and lima beans. Cook and stir over medium heat until the sauce has thickened. Serve immediately!
1/4 cup chopped onion
2 T. butter
8 oz. frozen corn
8 oz. frozen lima beans
1 T. cornstarch
1/2 cup milk
1/4 cup water
1/4-1/2 t. each salt and pepper
Saute onions in butter about 2-3 minutes, or until tender. Stir in corn and beans; cover and cook about 5 minutes until heated. In a small bowl, whisk together remaining ingredients. Stir into corn and beans, and bring to a boil. Cook, uncovered, for about 2 minutes or until thickened. Serves 6.