Southern Creamed Corn

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1st time preparing homemade creamed corn, can style is now a last resort!! My mom love it.

Thanks
Iris

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I will never use creamed corn from the can again. This was sooooooooo good!!
Rich, creamy and delicious. Everyone who ate the corn agreed that it's the best ever!!! I love the Neely's :

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I have made this a couple of times with a few changes. I did not use the bacon or bacon grease. Instead I cooked the flour first in the melted 1 TBL. butter then I added the rest of the ingredients. I also used a 10 oz. bag of frozen corn and just used store bought bacon bits. It turned out thick, rich and yummy and so easy to make!

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When you share such wonderful recipes I can tolerate the corny inuendos. I tried this last year at the end of the corn season and couldn't wait for this year. Then I couldn't find my recipe or remember where it came from. When I found it it was all I remembered it was. The seasons about over and I will put it where I can find it next year at the beginning of the season. I would love to know how to can it. An old friend made canned corn that was almost as good. Never have liked the store bought stuff.

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I wanted to impress my "Southern" friends for a small dinner party one night. I made the Neely's wonderful, delicious braised short ribs with mashed potatoes and this spectacular corn dish as a side and---Wow, did the compliments fly! I used both white and yellow corn, freshly picked and made the recipe exactly as printed--even fried up a few strips of bacon to get the grease--it was well worth the effort. The dish came out perfectly with just the right consistency. Everyone enjoyed it so much. Keep up the good work Pat and Gina--you have lots of fans out there.

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My wife doesn't like creamed corn but she wanted to fix this for our boys and me. Pat and Gina have a new convert. My wife loved this. After tasting this, I told my wife never to buy creamed corn in a can again. Cutting the corn off the cob was a bit messy because the corn was so juicy. Follow the directions exactly and you'll have a hit.

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My husband said this was the BEST corn--he EVER had and he loves his corn.

Thank You!!!

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This recipe is similar to one Mom makes with a little variation. I used less heavy cream and water because I used very tender silver queen white corn and it did not need to cook 30 minutes. I like for my corn to have a slight crunch so cooking 6 to 10 minutes was plenty, but this would depend on corn kernels and how tender they are. Self rising flour will work OK, too. It is good without the bacon grease but it does add flavor to the corn.

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I am a creamed corn snob, I believe sweet corn in its purest form is bliss, no changes or improvements needed. I hate overly sugared sweet corn, and canned creamed corn is AWFUL to me. Since we're in sweet corn season, I hesitantly tried this for a dinner party. What a simple recipe! I did modify the recipe a bit. I didn't use bacon grease, I just don't have it on hand. I only used one tablespoon sugar because I didn't want that super sweet creamed corn taste. The results were fabulous! It didn't turn out as a baby food puree, the corn maintained the corn on the cob crunch, and the "sauce" was a rich, creamy, and buttery gravy. In fact, I think adding the other tablespoon of sugar would have only enhanced the corns natural sweetness, not overpower it! For the party, I cooked it hours ahead of time, and stored it in a galss casserole, then about 15 minutes prior to the meal, I popped it in the oven until bubbly and warmed through, then I added a thin layer of buttered bread crumbs on top. My mom actually thought it was a scalloped corn casserole that her mother used to make! Nice memory for her since my grandmother's been gone for several years now. Thanks Gina!

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I love this recipe and actually enjoy several of the Neely's dishes...the pork soup, rub etc.... However this push for sex, sex, sex is a bit annoying. It annoys me that they think they are the sexiest couple alive. My husband and i challenge them to a throw-down!! ;