"ImStillMags" > wrote in message
...
On Tuesday, September 9, 2014 11:36:17 AM UTC-7, Janet Bostwick wrote:
> Today we pulled the corn stalks from the garden. As a result, I have
>
> a bunch of runty cobs of corn (the bees and the wind didn't do a good
>
> job pollinating)
>
> I was going to try Fried Corn. I've seen it often on cooking shows
>
> but as I looked at the recipes, none appealed to me. I checked out
>
> Corn recipes at the Food Network and have decided on the Neeley's
>
> Southern Creamed Corn.


Well, that's not what I call Southern Creamed corn. Here's what I grew up
learning to make:

Cut the corn off the cob. Cut through the kernels halfway with the first
cut, then cut off the rest of the kernels and scrape the cob for the juice.

Use a heavy cast iron skillet and heat up some bacon fat.
Throw in the corn and the juices and stir. As the corn starts to cook it
will let out some more juice. The starch in the corn will thicken the
juices if the corn is not a super sweet. Add salt and pepper to taste. If
you want it really "creamy" add some heavy cream.

I never do that because I love the pure corn taste. I usually don't add
sugar even if the corn isn't real sweet, I like that corney taste.

This is more "fried corn" than creamed corn. I'm not a big fan of canned
creamed corn at all.

That's how I do my creamed corn. I never add cream. It comes out like
canned creamed corn but better.