Creamed Corn
There is no better side dish than corn. I love corn! So today I am making some homemade cream corn. I love this with a nice sweet white and yellow corn. Unfortunately, when I was trying this recipe out I was unable to get some fresh sweet corn. The corn at the market was tiny and not sweet at all. Fortunately, Mr. Birdseye had my back and invented a way to flash freeze corn so that I could have corn all year long. This recipe works great with frozen corn.
Creamed Corn – (From the Neely’s)
- 1 lb corn kernels, roughly 6-8 fresh cobs
- 2 tbs sugar
- 1 tbs all-purpose flour
- 1 cup heavy cream
- 1/2 cold water
- 2 tbs bacon grease or shortening
- 1 tbs butter
- salt and pepper
If using fresh corn, cut the kernels from the cob using a pairing knife. If using frozen corn, skip this step.
In a large bowl combine the sugar, flour, salt, pepper, heavy cream and water. Mix well. Then add the corn kernels.
Pre-heat a large skillet over medium heat. Add the shortening or bacon grease until it melts.
Add the corn mixture. Stir and then turn the heat down to medium/low.
Simmer over the medium/low heat, stirring frequently, until the mixture thickens and becomes creamy. Roughly 30 minutes.
You can check the thickness by running a wooden spoon down the pan and seeing how quickly the liquid fills in the track. As you can see from the photo, my creamed corn was ready to eat.
Right before serving, add the tablespoon of butter. Pour into a serving bowl and enjoy!
This was awesome! Make sure to taste your corn before making. Then adjust the sweetness based on the sweetness of the corn. Not all corn is the same.
