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JOYCE'S CREAMED CORN Recipe

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This recipe for JOYCE'S CREAMED CORN is from The Ronemous Family Cookbook Project, 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:  
10-12 Ears fresh White Corn
Whole milk
Cornstarch
Salt and Pepper
1 -2 Tablespoons Butter
Directions:
Directions:
Shuck the corn, removing the silks and washing thoroughly. If you are lucky, your dad will take care of it the day before.

In a large bowl, cut the corn away from the cob. Cut as close to the cob as possible, but do not get any hard husk. With the back of the sharp knife, scrape the cob to get all the good juices from the corn into the bowl.

Melt the butter in a large stainless skillet on medium low heat. (This is also nice with fatback or salt pork, but remove the meat after rendering the fat.) Add the corn (and all juices!) and then add a cup or so of water to rinse the bowl into your cooking pot. Add more water until the corn looks like it is almost too watery for creamed corn. Cook on low heat until the corn is cooked through and the water is almost gone.

Make a cornstarch slurry with a heaping Tablespoon or so of cornstarch and water to make it pourable. If your corn is very starchy you may not need this, but usually is needed in November.

Add milk to the corn mixture and stir constantly until the mixture looks flowable. Once you add milk, it will stick unless you stir! Cook on low and season well with salt and pepper. Lastly, add the cornstarch mixture and stir constantly until it thickens up. You want to give the cornstarch about 5 minutes to cook through.

All measures are approximate, depending on the quality and amount of corn you have!

 

 

 

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