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Southern-Style Creamed Corn

Source of Recipe

From "Lodge Cast Iron Nation" by The Lodge Company


Recipe Introduction

"During the hot 'dog days' of summer, when corn was being harvested out of the gardens, the Newsom family, particularly Colonel Bill and his wife, Jane, would prepare Southern-style creamed corn, his pan-cooked aged country ham, and juicy homegrown tomatoes for an evening meal. Today, Nancy Newsom Mahaffey, owner of Newsom's Old Mill Store, prepares the same meal for her own family when the hot weather hits."

List of Ingredients

â—¦ 12 ears fresh corn
â—¦ 2 ½ tablespoons salted butter or margarine
â—¦ 1 cup water
â—¦ 1 cup milk
â—¦ 3 heaping tablespoons sugar (optional)
â—¦ ½ teaspoon salt (optional)
â—¦ Scant ½ teaspoon freshly ground black pepper
â—¦ 3 heaping tablespoons self-rising or all-purpose flour
â—¦ ½ cup warm water


Recipe

Shuck the corn, rinse, and remove the silks from the ears. Stand each ear in the middle of a large low-sided baking dish. Using a sharp serrated knife, shave the tips of each kernel from top to bottom all the way around the ear. Flip the knife over, and scrape the ear with the back, flat side of knife, top to bottom all the way around. This is called "milking the ear." Discard the corn cobs.

Slowly melt the butter in a 10-inch cast iron skillet over low heat. Add the corn kernels with their milk to the skillet. Increase the heat to medium-high, and add the 1 cup water, milk, sugar and salt, if using, and pepper. Let the mixture bubble in the pan for 3 to 5 minutes, then reduce the heat to medium.

Meanwhile, place the flour in a coffee cup, and slowly add the warm water, stirring constantly. Turn the heat under the skillet to low, and add the flour slurry, stirring constantly. Cook, stirring, until the mixture thickens. If you like, you can add more milk or water if the mixture becomes too thick too fast. Serve hot.

Serves 12