Friday, September 3, 2010
Creamed Corn, Southern Style
Although I have a hard time with the Neeleys chit chat on TV, I have to admit that as far as Southern food is concerned, they sometimes have good recipes. This is one of them. It is as authentic as they come and slightly different from the Creamed Corn recipe posted on my other blog which does not have bacon. Check that one out if you are concerned with too much fat.
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
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.
Recipe Food Network