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Drunken Skillet Corn Recipe

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This recipe for Drunken Skillet Corn, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hedwig Kollman
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 ears of sweet white corn
½ cup yellow onion, chopped
¾ stick of butter
½ cup milk or half n half
1 tsp bourbon
1 level tbsp flour (enough to bind slightly)
salt and pepper to taste

Directions:
Directions:
Scrape kernels off the ear of corn with a sharp knife, leaving some of the “milk” on the cob. Place in a bowl and set aside, reserving the scraped ears of corn. Melt butter in sauté pan over low heat. Add onions and corn kernels to the pan and simmer for a couple of minutes. Take a knife and scrape the milky substance left on the ear of corn into the pan. Blend in the milk, thickened with flour to create a light paste. If using Wondra, you may simply sprinkle it in while adding the milk, as it doesn’t have a tendency to get lumpy. Simmer for about five minutes and add the bourbon. Continue simmering until the moisture has nearly cooked out of the corn, and it is somewhat creamy in texture. Do not overcook.
This is also quite good without the flour, milk and bourbon, but you must only cook the corn for about three minutes, as it will get tough in texture. I call it “3-minute” skillet corn. Serve with a roasted tomato on the side.

Number Of Servings:
Number Of Servings:
20-30 minutes
Preparation Time:
Preparation Time:
6
Personal Notes:
Personal Notes:
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My maternal grandfather, L. E. Kollman, had a large cattle ranch in Hondo, Texas. I still remember the vast fields with rows of corn as far you could see; some were to feed the cattle, some to feed the family. When the corn was picked, it took hours to do the shucking. The women and children sat together under a large pecan tree, shucking ear after ear of corn the entire afternoon. It was tedious, but it was also valuable family time spent working and bonding. My German grandmother’s skillet corn is still one of my favorites.

(The original recipe did not have the liquor and can be left out entirely.)
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