Favorite Recipes of Maverick Swaniel Harrienger

{July 9, 2017}   Succotash (Southern Living Annual Recipes, 2002)


  • 1 ten-ounce package frozen petite lima beans
  • 1 sixteen-ounce package frozen white shoepeg corn
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • 0.5 teaspoon salt
  • 0.5 teaspoon seasoned pepper
  • 1.25 cups milk
  • Garnish:  cooked and crumbled bacon


  1. Cook lima beans according to package directions; drain.
  2. Pulse corn in a food processor 8 to 10 minutes or until coarsely chopped.
  3. Melt butter in a large saucepan over medium heat; add flour, stirring until smooth.  Cook, stirring constantly, 1 minute; stir in sugar, salt, and seasoned pepper.  Slowly add milk, stirring until smooth.
  4. Stir in corn, and cook, stirring often, 12 minutes or until corn is tender and the mix is thickened.  Stir in drained lima beans.  Garnish, if you want; serve immediately.

Creamed corn:  Prepate as directed, omitting the lima beans.


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