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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Creamed Corn - Grandmother Hardin Recipe

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This recipe for Creamed Corn - Grandmother Hardin is from The Hardin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1- quart of corn (Grandmother preferred Peaches and Cream fresh corn but any tender fresh corn will be good.)
1 Tablespoon of butter
1 Tablespoon of sugar
May add a little water
Directions:
Directions:
1-quart of corn removed from the cobb. (Grandmother preferred Peaches and Cream fresh corn but any tender fresh corn will be good.)
Place in a pan or cast iron skillet.
Add about 1 Tablespoon of butter per quart.
Add about 1 Tablespoon of sugar per quart.
May add a little water if needed to keep from sticking.
Cook down until the water is gone and corn is tender.
Watch carefully so the corn does not stick or burn.
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is one of Grandmothers recipes that everyone loves. She is not exact in sharing the measurements so experiment until you get it right.
When Richard was little, about 4 years, he loved Grandmothers corn. One day, we were driving on Short Road and passed a very large field of corn. He looked out the window and seeing the large field of corn said, "Heaven." We should call this recipe, "Heavenly Corn!"

 

 

 

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