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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Jacque’s Creamed Corn Recipe

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This recipe for Jacque’s Creamed Corn is from Cooking on the Hook, 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:  
• 6 – 8 Ears of Fresh Corn (a mix of white and yellow)**
• A little water
• ½ Cup Butter
• 1 8 oz. pack of Cream Cheese
• ½ Cup of Sugar (I, Cathy, use 1/8 cup)
• Salt and Fresh Course Ground Pepper to taste
Directions:
Directions:
• Slice corn off the cob into a large skillet
• Add water just to cover the bottom of the pan. Not too much or it gets soupy. You can always add more.
• Cut the stick of Butter into tablespoon size slices and mix into the corn
• Do the same with the Cream Cheese
• Cover and cook on low to medium-low heat until butter and cream cheese are completely melted stirring occasionally. Be sure it doesn’t stick or brown.
• Reduce heat to very low until ready to serve
Personal Notes:
Personal Notes:
**I have used 16 oz. of frozen corn and even canned corn in this. Both are good, but of course, fresh is best.

If you don’t know Jacque, you haven’t known me long. She has been my best friend since we were in 6th grade. We have done a lot of cooking, eating, and many other things not related through the years…

Catherine LOVES this dish!

 

 

 

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