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Southern Creamed Corn




Source of Recipe


Food Network’s Pat and Gina Neely


Recipe Introduction


Perfect recipe. It showcases the flavor of good, fresh summer corn and enhances the taste of bland out of season corn.


List of Ingredients




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


Recipe



Cut the kernels off each cob into a large bowl. Scrape the cobs with the back of a knife to ‘milk’ it.

Mix together the sugar, flour salt and pepper. Mix into the corn and stir in the cream and water.

Heat the bacon grease in a large skillet over medium heat. Add the corn mixture and lower the heat to medium-low. Cook and stir for about 30 minutes – it should be hot and creamy, but not dry. Add the butter.

Yield: they say 2 to 4 servings, but I got enough for at least 6 people (who eats FOUR ears of corn?).