Directions: |
Directions:You must have a big iron pot to do this corn in. First you must go to the Corn Patch and pull a couple hundred ears of corn. Aunt Nellie and her kids usually came over and help with the shucking, and cutting off the cob. This is all done really early in the morning so it isn't too hot. Get a washtub, some dishpans, and some knives from the kitchen. Some of us shuck, some wash the corn and get the silks off, and some of us cut. Usually this is the adults. You must start cutting the very top of the corn, then another layer then your can scrape the cob and get all of the juice. Continue doing this until you have enough to cook for the whole clan. Put the big iron pot on the top of the stove with a lot of grease. Get that hot. Then pour in the cream corn with salt and pepper. Put that in the over and let it cook. You will have stir occasionally. While this is cooking you must put some peas on the stove and cornbread in the oven. Jo usually goes into the kitchen and makes the cornbread. Sometimes Jo will fry some okra and squash. She will cut a couple of tomatoes from the garden, a couple of cucumbers, and she washes some green onions and puts them on the table. Cool aid or tea is made. When the bread is done and the corn is done we all come to the table, someone will say the blessing and we all chow down. This has always been my favorite meal and corn my favorite vegetable, but I for some reason I have never been able to exactly duplicate this corn. |
This recipe for Mother's Country Style Cream Corn is from