"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamed Corn Recipe

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This recipe for Creamed Corn, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Martin
Added: Saturday, January 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 ears corn, husked
2 T. sugar
1 T. all-purpose flour
1 c. heavy cream
1/2 c. cold water
2 T. bacon grease
1 T. butter
Salt & Pepper to taste

Directions:
Directions:
1. In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
2. Mix sugar, flour, salt and pepper, to taste, and combine with corn.
3. Add the heavy cream and water. Mix.
4. In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
5. Add the butter right before serving.

Number Of Servings:
Number Of Servings:
4

 

 

 

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