Just Like Grandmas Creamed Corn Recipes

GRANDMA MOORE'S CREAMED CORN

Steps:

• In a large skillet, (seasoned cast iron does well here) cook the bacon over medium-high heat until crisp. Turn off the heat and transfer the bacon to a paper towel lined plate. Reserve the drippings in the pan.
• On a cutting board, cut the stalk ends of the corn cobs to make a flat surface; stand them up and shave the corn from the cobs with a sharp chef's knife. Return the skillet to medium-low heat, and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid (milk) as possible and add it to the skillet.
• Season corn lightly with salt and pepper and cook until broken down and creamy, about 30 to 45 minutes, stirring often; add water if the pan gets too dry.
• Serve warm or at room temperature.

GRANDMA'S CORN PUDDING

Steps:

• Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
• In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
• Bake for 1 hour.

GRANDMA'S CREAMED CORNBREAD

Steps:

• Preheat the oven to 450°.
• Pour 2 tablespoons of the melted butter into a 9-inch cake pan, and bake for 5 minutes, until the cake pan is very hot. (I never do this, just spray w/ Pam and add the butter to the batter).
• Meanwhile, in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of this mixture, and pour the creamed corn, milk, remaining 2 tablespoons butter, and egg into the well. Stir until smooth. Pour the batter into the hot cake pan.
• Bake until the cornbread is golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the cornbread from the oven, and let it stand for 15 minutes before serving.

JUST LIKE GRANDMA’S CREAMED CORN

Steps:

• In a large skillet, cook bacon until browned and crisp; remove from skillet and set aside, reserving 2 tablespoons bacon grease.Add onion and garlic to skillet; cook over medium heat 5 minutes, or until tender. Stir in flour; cook 2 minutes, stirring constantly. Add corn; cook 2 minutes, stirring frequently. Add cream; bring to a boil over medium heat; reduce heat, and simmer 5 to 6 minutes or until corn is tender and cream is thickened. Serve with crumbled bacon. Garnish with chives, if desired.

GRANDMA'S CORN PUDDING CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees.
• Spray 9x13" baking pan with non-stick cooking spray. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy.
• Add eggs in one at a time, beating well after adding each one.
• Beat in sour cream.
• Add in muffin mix and milk, mix well.
• Fold in the corn.
• Pour mixture into prepared 9x13" pan. Bake uncovered for 40-45 minutes or until set and lightly brown.

BETTER THAN GRANNIE'S CREAMED CORN

Steps:

• In a saucepan over medium heat, sweat the onion in butter and salt until translucent.
• In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.
• Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

GRANDMA'S CREAMED CORN

Steps:

• 1. Clean and scrape your ears of corn. Set aside. Add bacon grease and butter/margarine to deep fry pan. Warm pan on medium heat.
• 2. Add flour and make a thin paste. Make sure paste is not too thick!
• 3. Add fresh corn to paste. Mix well. Now, add your milk, enough to your liking. Mixture will thicken so be sure to taste and add some if needed. Add salt and sugar. Let simmer on low heat 20-30 minutes. Stir often to avoid burning. Enjoy!