Grandma Moore's Creamed Corn

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 6 slices bacon
  • 8 large cobs fresh corn, preferably white, shucked and cleaned
  • Kosher salt and freshly cracked black pepper
Directions
Watch how to make this recipe.
  • In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.

  • On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.

  • Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.

  • Serve warm or at room temperature.

  • Note: Crisp bacon can be crumbled over the creamed corn when serving or reserved for another use. If you have bacon drippings on hand, use 1/4 cup for this recipe.


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