Tuesday, August 11, 2009

Southern Style Creamed Corn

A little different from how I make my fried corn, here fresh corn is stewed down in bacon drippings and cream, a great side dish anytime.

Southern Style Creamed Corn

This creamed corn is perfect made with freshly shucked sweet corn, and especially Silver Queen variety, when it's available and in season, the kernels shaved straight off the cob, and juiced of the milk, ummm-ummm, some kinda good. But when you don't have any corn on the cob handy, two cans of drained whole kernel corn or even a bag of frozen corn (try the shoepeg corn) both make mighty adequate substitutes. For fresh corn, you'll want just about one ear or so per serving.

You can also remove about half of the corn from the skillet, pulverize it in a blender, then return it to the skillet if you want a more traditional creamed corn. I don't bother because I like it this way just fine and ya don't have to worry about it spreadin' out all over your plate this way, which The Cajun, being one of those folks who do not like his food to get acquainted with one another on the plate, just hates. Some Southerners do a dish somewhat similar to this and called it Fried Corn, but to me that's a whole 'nother corn recipe, and another delicious option too.

Southern style cream corn, a couple of steaks splashed with some Worcestershire sauce, Country Bob's or Dale's steak seasoning right before throwing on the grill, add a nice mixed garden salad, and ya got yourself one mighty fine dinner... just sayin'!  Here's how to make it.

Recipe: Southern Style Creamed Corn

©From the Kitchen of Deep South Dish
Prep/Cook time: 20 min | Yield: About 4 to 6 servings

Ingredients
  • 2 tablespoons of bacon drippings
  • 1/2 cup of heavy cream
  • 1/2 cup of half and half or milk
  • 1 teaspoon of cornstarch
  • 6 ears of corn, shucked, stripped and scraped
  • 1 teaspoon of granulated sugar
  • Kosher salt and freshly cracked black pepper, to taste
  • 2 to 3 tablespoons of butter
Instructions

Melt the bacon drippings in a stainless or cast iron skillet on slightly over a medium heat. Combine the cream and half and half or milk; whisk in the cornstarch. Add the corn and stir together. Pour into the hot bacon drippings and cook for about 15 minutes, or until reduced and thickened, stirring frequently. Stir in 2 to 3 tablespoons of butter to finish.

Cook's Notes: For extra richness, eliminate the half and half or milk and use 1 full cup of heavy cream. May also use all butter in place of the bacon drippings. Instead of butter, stir in 1 ounce of cream cheese, or 1/4 cup of sour cream at the end and warm through. May also substitute a large (32 ounce) bag of frozen or approximately 3 (15 ounce) cans of corn, drained, if desired. If desired, remove about half of the corn from the skillet, pulverize it in a blender, then return it to the skillet if you want a more traditional creamed corn.

Source: http://deepsouthdish.com

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Posted by on August 11, 2009
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25 comments:

  1. Oh,sounds delicious, Mary!!! I love corn in any shape or form :D

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  2. I found my way over from girlichef. I love your blog. I printed out quite a few recipes at work today. I am going to follow along.

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  3. Mary,

    You just took me back to Sylvania, Georgia, July, Family Reunion, visiting relatives, watching them make that wonderful creamed corn. I get goose bumps just thinking about it.....

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  4. Perfect timing, Mary... I'm putting up corn and have a dozen or so ears that I haven't frozen yet. This yummy recipe will be perfect...thanks!

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  5. How can you go wrong with bacon fat - lol!

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  6. I came to your blog for the homemade banana pudding and I'm staying for the creamed corn! That photo makes my mouth water - seriously!

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  7. I have never made homemade creamed corn. I really need to try this recipe...yum!

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  8. This looks fantastic! My Dad really loved creamed corn.

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  9. Oh my goodness, I am so glad you stopped by earlier...I love me some Southern cookin.' And cream corn with bacon fat...oh a girl after my own heart ;-) I need all the help I can get in the kitchen front too, tee hee...thanks for sharing these wonderful recipes!

    Jamie :)

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  10. Looks delicious. I've been buying frozen cream corn because I've always been afraid to try making it myself.

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  11. Delish! My husband loved it. I added a couple tblsp of cream cheese instead of sour cream. Love it! Also made your Banana Pudding. Labor Day delicious!

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  12. My grandmother made this dis often, minus the bacon drippings. She started it on top of the stove and then transferred it to a covered dish which she put in the oven. It was sooooo good.

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  13. My grandmother made this often minus the bacon grease. She used heavy cream as the liquid and started it on the stovetop. Then she transferred it to a covered baking dish and put it in the oven. I always wanted it on my birthday. Your recipe brings back some really good memories.

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    Replies
    1. Aw, thanks so much Julie! I would love to know if your grandma added anything else before she put it in the oven. Do you know?

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  14. I just made this. It's delicious! And it was so easy. I will definitely be making again and again (and again)!

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    1. I'm so glad you enjoyed it Amy & thanks so much for letting me know!

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  15. This takes me back to my childhood, eating fresh corn stripped off the cob, with the "milk" scraped off with the back of a spoon, with a little bacon fat, salt and pepper. And sometimes some cream. It just doesn't get better than that. I'm making this for dinner. Right now!

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  16. OMG..... finally someone with wonderful recipes that doesnt cost a fortune to make.Im doing the banana pudding first. now I can say I make it like my mother. them southern people.lol

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    1. Hi Nellie & welcome!! I hope that you find lots of goodies to try your hand at & enjoy!!

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  17. Menu: Southern Style Creamed Corn, Southern Style Green Beans (with potatoes), fried chicken wings, cornbread, caramel cake, and a big glass of sweet tea to wash it all down! Let me know when it's ready!

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  18. Shout out from S. Illinois for the Country Bob's tip! Hometown proud!

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    Replies
    1. You're welcome! We love it too - great taste & a product to be proud of.

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