Southern Style Creamed Corn

Course: DinnerCuisine: Early AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking Time

40

minutes
Total time

40

minutes

Corn has a complicated beginning and looked unlike the corn that we are familiar with today. Over many centuries of cultivation by Indigenous people in Mexico, the plant was grown and domesticated as a crop, then shared and traded with the Indigenous people in what is today the United States.

Ingredients

  • 8 ears corn, husked

  • 2 tablespoons sugar

  • 1 tablespoons all-purpose flour

  • Salt and freshly ground black pepper

  • 1 cup heavy cream

  • 1/2 cup cold water

  • 2 tablespoons bacon grease

  • 1 tablespoons butter

Directions

  • In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
  • Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
  • In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
  • Add the butter right before serving.

Notes

  • This recipe is super easy and super tasty. You can add chopped parsley, basil or a good dash of hot sauce for added kick.

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