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Grandma Moore's Creamed Corn Recipe

Grandma Moore's Creamed Corn

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Average Rating:

Total Reviews: 45

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  • on July 30, 2009

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    I hate canned cream of corn - something my mother liked to serve with steak and baked potatoes when we were growing up. This is good and worth the effort!! Made exactly as directed.

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  • on July 28, 2009

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    I'm from the midwest and had never had creamed corn before that didn't come out of a can. This was easy to make and really great tasting. My new favorite side!

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  • on July 27, 2009

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    My husband and I decided to make this Saturday night after watching the episode- and it was wonderful! So simple and easy to make!!

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  • on July 26, 2009

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    I'm from PA...so generally we make an amish version of creamed corn but I think I'll make this one from now on instead! It was seriously easy and great! We definitely didn't want to let all this hot cooked bacon go to waste so we sprinkled it on the top when it was finished. I also halved the recipe which I think I needed more bacon fat b/c it got dry in like 3 minutes. So I threw in some butter. I later had to use a little bit of water and it was perfect in about 20 minutes. I honestly couldn't wait any longer to eat it. Next time I think I want to mix in some sharp cheddar b/c our family is obsessed with cheese. And in my opinion cheese and corn are just amazing together! I'll definitely be making this recipe again. Claire, you are seriously fast approaching my favorite Food Network personality! You rank right up there with RR : Keep on bringing the great recipes!

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  • on July 26, 2009

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    I made this for a dinner side and it is the only thing my 2 year old son wanted to eat. I was very creamy and sweet, that may have had to do with the corn from the garden. Anyway, it was great to the point where my son ate it and he is very picky.

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  • on July 25, 2009

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    The last time I had creamed corn was as child many years ago. It came straight out of the can, and was rather unappetizing. When I watched this esposide today, even though it is not the most appealing looking, I so wanted to try it,

    I had just been shopping this morning and had purchased some white corn on the cob and some bacon. I followed the recipe to a Tee, expect another reviewer said her grandmother used a vegatable peeler to get the milk out of the corn. I have a Titan Peeler and it worked fast and very sufficient.

    My only question is why cook for 30 to 45 minutes? I tasted mine after about 15 minutes and thought it tasted perfect. Is it suppose to be very very mushy? I am afraid if I cooked it the whole time, it would be more of a paste. I took it off the burner and will reheat for about 5 minutes prior to serving.

    The chef is correct about one thing. I can garuntee you there will be no left overs. My son-in-law can not eat pork, so now I need to figure out how to make without the bacon.

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  • on July 25, 2009

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    I have seen every show and am happy to see your first show of the next series! It's fun to see you prepare a family dish that has so many memories. I am so proud of you and wish you great success!

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  • on July 25, 2009

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    This is almost the exact recipe I learned from my mother known as "Momma Ree" to her grand kids & many others. Momma Ree's corn uses field corn which is not sweet. It is grown primarily to feed livestock & represents 90% of the corn grown in America & very available in the South. If field corn is used it is called "fried corn" & if sweet corn is used it is called "creamed corn" & often butter is used instead of bacon grease in creamed corm. To freeze corn for use all year prepare as in the show before adding to the skillett and before adding any ingredients except corn. Mixture is very shinny in appearance. Heat slowly in a 250 degree oven or microwave stirring frequently until appearance becomes flat and is no longer shinny or glossy. This is the equivalent on par boiling for freezing. Pack in bags & freeze. To cook the frozen corn follow the recipe in the show using about 1 1/2 to 2 times as much water added as you have corn. Remember the pepper it is the key to a great taste. Thanks to Grandma Moore and Momma Ree.

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  • on July 25, 2009

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    Thank you so much for preparing this dish today. I LOVE creamed WHITE corn. It reminds me of my grandparents house. I have the last bag of my grandaddy's home-grown corn that I am having a hard time making since it's the last one. He past away a couple of years ago. Thanks again for taking me down memory lane. :

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  • on July 25, 2009

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    Finally, a real southern cook who knows how to make creamed corn. The cream is already in the corn, so if you scrape the cob correctly, you don't have to ever add cream or milk. I have seen several "so-called" southern cooks on this network who prepare creamed corn by adding milk or cream--not necessary. Thanks Claire for showing them how to do it!!

    One suggestion though, I use the sharp end of the knife, that way I get much more "milk" from the cob.

    P.S.--Also, thanks for pronouncing "Vidalia" correctly. You and Paula are the only ones who say it right!!

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