On Tue, 9 Sep 2014 15:58:31 -0700 (PDT), Bryan-TGWWW
> wrote:

>On Tuesday, September 9, 2014 2:33:12 PM UTC-5, Janet Bostwick wrote:
>> On Tue, 09 Sep 2014 12:25:34 -0700, koko > wrote:
snip
>>
>> I never heard of corn stock before. What a great idea.
>>
>The corn stock would be great to substitute for the water in the
>creamed corn recipe. That, I'm going to try. Sometime, on a day
>when we're not running the A/C, I'll refrigerate the corn before
>cutting it off the cob, then put the cut off kernels in the fridge
>while making the corn stock, and reducing the corn stock to the
>minimal amount necessary for cooking the corn kernels, then add the
>cream, which I use less of than in the above recipe.
>
>Heck, I learned several new things today.
>>
>> Janet US
>
>--Bryan
My corn is very sweet. I only used a teaspoon of sugar in the sauce.
I wasn't planning on using any sugar but it seemed to round out the
sauce or married the flavors. I don't think I would use bacon grease
again. I would use all butter. But your mileage may vary.
Janet US