Old Fashioned Creamed Corn With Whiskey Recipes

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GRANDMA MOORE'S CREAMED CORN



Grandma Moore's Creamed Corn image

Provided by Claire Robinson

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 3

6 slices bacon
8 large cobs fresh corn, preferably white, shucked and cleaned
Kosher salt and freshly cracked black pepper

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.

OLD FASHIONED CREAMED CORN WITH WHISKEY



Old Fashioned Creamed Corn With Whiskey image

This recipe is best made with fresh corn that has been rushed from field to kitchen as quickly as possible. For not so fresh corn you may want to add 1/2 tsp. granulated sugar when you're cooking the corn in the butter. The Ontario Harvest Cookbook

Provided by Olha7397

Categories     Corn

Time 27m

Yield 4 serving(s)

Number Of Ingredients 6

3 cups fresh corn kernels (about 4 large ears)
1 tablespoon butter
1 small sweet red pepper, seeded and finely chopped
1/4 cup canadian whiskey
1/2 cup whipping cream
salt and black pepper

Steps:

  • Remove kernels from shucked ears of corn by standing the ears on one end and running a sharp knife down between kernels and ear.
  • In large heavy skillet, melt butter over medium heat.
  • Add corn and red pepper; cook, stirring, for 8 to 10 minutes, until corn is tender.
  • Add whisky; cook, stirring, until almost all the whisky has evaporated.
  • Add cream; increase heat to high.
  • Cook, stirring, for 1 minute, until cream has reduced and thickened a little.
  • Remove from heat; season with salt and pepper to taste.

Nutrition Facts : Calories 267, Fat 15.3, SaturatedFat 8.9, Cholesterol 48.4, Sodium 49.5, Carbohydrate 23.9, Fiber 3.5, Sugar 4.5, Protein 4.5

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