This recipe is from the Brookville Hotel near Salina, Kansas; it served made-to-order pan-fried chicken, farm-style sides, the best bread and butter pickles on the planet, and this wonderful creamed corn, which bears no resemblance whatsoever to the watery sludge in the canned version.

• 2 ½ pounds frozen corn
• 1 teaspoon salt
• 3 tablespoons sugar
• ¾ cup heavy cream
• 2-3 teaspoons cornstarch

Cook corn in small amount of water. Add salt, sugar and ½ cup of the cream. Bring to boil. Dissolve the cornstarch in the rest of the cream, and add to the mix; heat until thickened. Serves 20.