|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 CornThis 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
- 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
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.
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