Tuesday, August 11, 2009

Southern Style Creamed Corn

Southern Style Creamed Corn - fresh corn, stewed down in bacon drippings and cream, and finished with butter. A great side dish anytime.
Southern Style Creamed Corn - fresh corn, stewed down in bacon drippings and cream, and finished with butter. 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, but another delicious option too, especially when fresh summer corn is in season.


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 away from the usual corn on the cob... just sayin'!


Check out more of my corn recipes on Pinterest!



Here's how to make it.




Yum

Recipe: Southern Style Creamed Corn

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 15 min
Total time: 25 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 and mashing the corn. 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

NOTE: You do not need to request access to print! Access is for document editing purposes only.


Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Southern Style Creamed Peas
Spicy Rice and Corn Casserole
Parslied Corn

Posted by on August 11, 2009
Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
140715
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed