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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Famous Fresh Cream Corn Recipe

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This recipe for Famous Fresh Cream Corn is from The Gillis/Schuck Family Recipes, 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:  
Fresh corn on the cob, 1 dozen must be tender
Milk
Butter
Salt
Bacon Grease

Very sharp knife required
Heavy skillet with sides
Directions:
Directions:
Norm husks and cleans corn
Using very sharp knife, Jackie removes very top of corn kernels
Using the back of another knife, she scrapes down the cob getting the corn milk. The corn milk is the secret to the flavor. She scrapes corn into heavy skillet with sides.
Add 1 tbsp. butter
1 tbsp. sugar
1 tbsp. bacon grease
Cover with regular milk but leave top of corn showing
Simmer while stirring
Add some salt, taste and add salt as you like
About 30 minutes

Jack uses butter tubs to freeze corn in
Number Of Servings:
Number Of Servings:
3-4 for a lot of work
Personal Notes:
Personal Notes:
Jack says not to cut corn with depression cuts like Grandma Mary did. You slide your knife just over the tops of the kernels.
Very messy, lots of work.

 

 

 

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