Thanksgiving Creamed Corn

• 1/2 whole Medium Onion, Diced
• 1 bag 16 Oz. Frozen Corn Kernels
• 1 sprig Rosemary, Bruised
• 1 Tablespoon Butter
• 1 Tablespoon Sugar
• 1/4 teaspoons Turmeric
• 2 Tablespoons Yellow Cornmeal
• 1 cup Heavy Cream
• Kosher Salt To Taste
• Ground Pepper To Taste

1. Put frozen corn out to defrost. In a large saucepan, start to sweat the diced onion in butter.
2. Once onions have begun to sweat, add all the corn. Add the bruised rosemary and stir. (The trick I learned was to just keep stirring this to make sure everything is combined, and use a good whisk.)
3. Sprinkle on sugar and turmeric; stir. Then stir in cornmeal until combined. Add the cream and stir until combined.
4. Let the mixture cook until corn is softened, about 5 minutes. Don't forget to remove the rosemary! Add salt and pepper to taste and serve.
5. Enjoy!

onion, kernels, rosemary, butter, sugar, ubc, yellow cornmeal, heavy cream, kosher salt, ground pepper

Taken from tastykitchen.com/recipes/sidedishes/thanksgiving-creamed-corn/ (may not work)