Creamed corn is one of the things my sister and I would fight over at dinner when mom cooked it, used to drive her nuts. Mom’s creamed corn was probably no different that any other recipe out there, but to us it was right up there as far as food goes. Mom was a great cook, and her creamed corn was no exception. From time to time I get to cook her recipe,s and it takes me that much closer to her. My sister and I are starting to collaborate on putting her recipes down in writing. so we can pass them along.
If you are not familiar with creamed corn it is simple. It’s the corn kernels cut off the cob, cooked on the stove then baked for a time to allow the sugars to release. You can use a knife or a tool called a corn creamer. I use a corn creamer because it helps get the milk out of the ear with less cob. If you use a knife you will need to cut the kernels close to the cob but not close enough to cut part of the cob into the bowl of cut corn, it can be done but the tool makes it easier for me, and it’s how mom did it :-).
I usually allow 2 ears of corn per person, more if you want leftovers. When we were at Thompson Family Farms last week they were just bringing in their first harvest of corn so we bought 12 ears. This is enough for 6 servings so that is what this recipe is geared to. You will need to shuck the corn ears and clean the corn silks off them before you cream them. This is the tool I use and how I use it. I want to note that in the video they talk of blanching the corn for freezing, we are not going to freeze it so using the cutter on the raw corn is what we are going to do.
Lets get started.
Creamed Corn For Man Food Mondays
- 12 ears of corn
- 1 tbsp Butter
- 1 tbsp Bacon drippings
- 1/2 cup of half-and-half or heavy cream
- Shuck the corn and wash making certain you remove the silks. Using a knife or a corn cutter and a bowl remove the kernels from the cobs, take care not to cut pieces of cob into the kernels. If you are using a knife you need to cut the top 1/3 to 1/2 of the kernel, then using the back (dull side) of your knife scrape the cob to release the milk.
- In a black iron skillet, over medium heat, melt the bacon drippings and the butter.
- Transfer the corn to the skillet add in salt and heat it starts to bubble. Stirring frequently allowing the corn to start to thicken.
- Once it is no longer watery add the cream and move to the oven at 350° and cook for 30 minutes. Checking frequently to make sure it does not dry out. Add water or more cream if needed.