Photo: Southern Creamed Corn Recipe
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.
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By FloridaBeachGirl
Florida
on November 29, 2011
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The biggest hit at our Thanksgiving table! The dish is creamy, sweet and with a huge bacon undertone. Devine!! And I used frozen corn!! Thanks, Pat & Gina!
By TrishSC
on November 26, 2011
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Fantastic flavor - I always get compliments and the dish comes home clean. The last two times I've made this, I've added extra corn. We used 8 ears of corn and 2 extra cans of corn (not creamed corn. Fantastic - still enough "cream" and fresh corn taste for us.
Vegetarian version: This year I used coconut oil in place of the bacon grease (my husband cooked the bacon and accidently threw out all the grease before I got home. It worked and was delicious, if a bit sweeter. My daughter is a vegetarian so she was thrilled that I didn't use bacon grease.
By DanaFischer
Altoona, PA
on November 25, 2011
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Excellent recipe. I got a lot of compliments on it. And so simple that even I didn't screw it up. I would recommend serving immediately. I had made it a little ahead of time for convenience, but I found it seemed less creamy 2 hours later than immediately once it was originally ready. Either way it was fantastic.
Read all 126 reviews