Harry Krause wrote:

The real thing in time for Thanksgiving:

Brookville Hotel Cream-Style Corn

This recipe comes from the famous Brookville Hotel in Abilene Kansas,
formerly located in Brookville Kansas. Prep time; approx. 15 minutes.
Ready in; approx. 30 minutes. Makes 12 servings:

2 1/2 (16 ounce) packages frozen whole-kernel corn, thawed.
3/4 cup heavy cream (whipping cream)
1 teaspoon salt
1 tablespoon white sugar
1 tablespoon cornstarch

Directions:

Combine corn, cream and salt in a large stockpot. Stir together the
sugar and cornstarch to prevent lumps, then stir them into the corn.
Bring to a boil, then reduce heat to low, and simmer until thick, about
20 minutes. The longer it cooks, the thicker it will be.

Looks like a recipe for death: fat, cholesterol, sugars, salt. Heavy
cream is about 40% milk fat.

3/4 cup for 12 folks ain't going to kill folks. But just stick to those
matsohs and cans of creamed mush, Krause. They're good enough for you.
Libs are too dense to notice the diff...and besides, Thankgiving ain't a
holiday for anti-Americans anyway.

--
Skipper