Creamed Corn
Some people call this Fried Corn. I was thrilled to find fresh local corn today (April). That’s a real perk of living in Florida. We have extended growing seasons and can enjoy some types of produce before other parts of the country are getting them in the ground. This variety’s bicolor and it was so sweet my daughter asked me if I had put sugar in it. The preparation takes a little bit of time but the recipe itself is as easy as pie.
Cut the kernels and scrap the cob to extract the milk. I use my little corn thingy that I got from a hardware store in Alabama. Really. It came from a hardware store. I don’t know what I’ll do if the blade get dull. You just don’t see these any more.
I just love this thing!
Heat a tbsp of bacon grease in an iron skillet. Add corn and stir until some of the liquid is cooked out and the bottom is starting to brown. Add about 1/4 cup water and simmer until kernels are tender. Add salt and pepper to taste.
My Granny made this a lot.
Creamed Corn (Fried Corn)
1 tablespoon bacon grease
2 cups corn kernels and milk extracted from fresh corn
1/4 cup water
salt and pepper to taste.
Melt bacon grease in a hot cast iron skillet. Add corn kernels and milk. Cook until some of the liquid has evaporated and corn starts to brown on the bottom. Add water and simmer until kernels are tender. Add salt and pepper to taste.
Sandra Johnson Davis says
Jackie!
My grandma way back when in Mississippi used to do corn like this and put it in the oven. It was so good. She had a big kitchen and had things cooked and ready to eat at all times. Her countertop and kitchen table was covered with things to eat. I loved going to her house every summer!
We had your creamed corn last night and Carson, who’s 12, almost ate the entire skillet full. He loves corn and really likes this!
I had forgotten about my grandmas corn until last night!!
Jackie you are the best.
Jackie Garvin says
Sandra,
I’ve never met you and your family but I just love y’all! I’m so glad Carson loved the corn. I could just about make a meal off it and eat the whole skillet, too! 🙂
MrsLLA says
Im glad I saw this. I never knew such a blade existed. I was about to find it on amazon. So, if you ever need a new one, here’s where to find it: http://www.amazon.com/Lee-101-p-Adjustable-Wooden-Cutter/dp/B000BI8E40/ref=sr_1_2?ie=UTF8&qid=1395416660&sr=8-2&keywords=corn+cutter+and+creamer
Jackie Garvin says
Thank you for this! It’s certainly good to know. 🙂
MrsLLA says
You’re welcome!
lindygsherrod says
I think every kitchen in our small town has a Cream Corn board, this is a summer all-time favorite of just about everyone. My Mama made it the same way as Jackie and so do I. It is perfection and I could eat the whole skillet full. Our local hardware always has the Cream Corn Boards.
Jackie Garvin says
I made cream corn this weekend but I don’t think the corn was very fresh. I’m going to get some more and try it again. I taught my grandchildren how to shuck the corn and they had a blast. They were mad when the corn was all shucked. 🙂
Norma D-C says
My family recipe calls for 1 stick of butter melted in pan then 2 lbs of corn kernels ( I use the frozen petite premium) and enough milk to cover the corn, salt and pepper to taste. cook until all liquid is gone!!
Dianne Johnson says
My grandmother made cord this way. Her name was Ethel Sapp. For some reason we always called her Mama Sapp. The corn became Mama Sap Corn. Her butterbeans were also named after her.. She lived on a farm most of her life. Oh, we miss her cooking!
Jackie Garvin says
Dianne,
Thank you for introducing Mama Sapp. I love her!
Jan says
You left out the half and half and bacon crumbles