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.
Southern Creamed Corn
Recipe courtesy of Patrick and Gina Neely
Ingredients
" 8 ears corn, husked
" 2 tablespoons sugar
" 1 tablespoons all-purpose flour
" Salt and freshly ground black pepper
" 1 cup heavy cream
" 1/2 cup cold water
" 2 tablespoons bacon grease
" 1 tablespoons butter
Directions
In a large bowl, cut the tip off cob. Cut the kernels from cob with a
small paring knife. Using the back of the blade, scrape against the
cob to press out the milky liquid.
Whisk together sugar, flour, and salt and pepper, to taste. Combine
with corn. Add the heavy cream and water. Mix.
In a large skillet over medium heat, heat bacon grease. Add corn
mixture and turn heat down to medium-low, stirring until it becomes
creamy, about 30 minutes.
Add the butter right before serving.

This time of year with all garden produce finishing up, I have a
fridge full of veggies. Meal planning is not done around a protein
but rather which vegetable either takes the most room in the fridge or
which vegetable needs to go. Tonight's fare will be Tilapia, parsley
buttered potatoes, sour cream cucumbers and creamed corn. If I only
had some plums I'd make a plum kuchen for afters to have with ice
cream. The silly young people across the street moved into the house
with a lovely established garden and various fruit trees. Everything
just drops to the ground and goes to waste. Rats!
Janet US

On 9/9/2014 12:36 PM, 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.
> Southern Creamed Corn
> Recipe courtesy of Patrick and Gina Neely
> Ingredients
> " 8 ears corn, husked
> " 2 tablespoons sugar
> " 1 tablespoons all-purpose flour
> " Salt and freshly ground black pepper
> " 1 cup heavy cream
> " 1/2 cup cold water
> " 2 tablespoons bacon grease
> " 1 tablespoons butter
> Directions
> In a large bowl, cut the tip off cob. Cut the kernels from cob with a
> small paring knife. Using the back of the blade, scrape against the
> cob to press out the milky liquid.
> Whisk together sugar, flour, and salt and pepper, to taste. Combine
> with corn. Add the heavy cream and water. Mix.
> In a large skillet over medium heat, heat bacon grease. Add corn
> mixture and turn heat down to medium-low, stirring until it becomes
> creamy, about 30 minutes.
> Add the butter right before serving.
>
> This time of year with all garden produce finishing up, I have a
> fridge full of veggies. Meal planning is not done around a protein
> but rather which vegetable either takes the most room in the fridge or
> which vegetable needs to go. Tonight's fare will be Tilapia, parsley
> buttered potatoes, sour cream cucumbers and creamed corn. If I only
> had some plums I'd make a plum kuchen for afters to have with ice
> cream. The silly young people across the street moved into the house
> with a lovely established garden and various fruit trees. Everything
> just drops to the ground and goes to waste. Rats!
> Janet US
>

This might be a dandy time to offer to help them pick that fruit and
distribute to local food banks.

They likely have never had fruit trees before and are clueless. A good
talk on borers, which pesticides not to use and when, and such might
brighten their thoughts. Some times folks are just overwhelmed by things
like growing fruit and as a result do nothing.

Your meal sounds delectable, and the Neely's recipe is as good as any
I've used.

I like to substitute 1/ and 1/2 for heavy cream, but that's a dietary
choice.

I also enjoy some freshly chopped Italian Parsley over corn, for the
color and the brightness.

Ah, dreaming of dinner already...

On 2014-09-09, Janet Bostwick > wrote:

> " 1 tablespoons all-purpose flour

DOH!!

Use the equivelent amt of corn starch.

nb

On Tue, 09 Sep 2014 12:36:17 -0600, 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.
>Southern Creamed Corn
>Recipe courtesy of Patrick and Gina Neely
>Ingredients
>" 8 ears corn, husked
>" 2 tablespoons sugar
>" 1 tablespoons all-purpose flour
>" Salt and freshly ground black pepper
>" 1 cup heavy cream
>" 1/2 cup cold water
>" 2 tablespoons bacon grease
>" 1 tablespoons butter
>Directions
>In a large bowl, cut the tip off cob. Cut the kernels from cob with a
>small paring knife. Using the back of the blade, scrape against the
>cob to press out the milky liquid.
>Whisk together sugar, flour, and salt and pepper, to taste. Combine
>with corn. Add the heavy cream and water. Mix.
>In a large skillet over medium heat, heat bacon grease. Add corn
>mixture and turn heat down to medium-low, stirring until it becomes
>creamy, about 30 minutes.
>Add the butter right before serving.
>
>This time of year with all garden produce finishing up, I have a
>fridge full of veggies. Meal planning is not done around a protein
>but rather which vegetable either takes the most room in the fridge or
>which vegetable needs to go. Tonight's fare will be Tilapia, parsley
>buttered potatoes, sour cream cucumbers and creamed corn. If I only
>had some plums I'd make a plum kuchen for afters to have with ice
>cream. The silly young people across the street moved into the house
>with a lovely established garden and various fruit trees. Everything
>just drops to the ground and goes to waste. Rats!
>Janet US

Here's something to do with the cobs. Don't think I'l throw another
cob away before I make this.

http://onehungrymama.com/2012/08/kit...id-corn-stock/

koko

--

Food is our common ground, a universal experience
James Beard

On 9/9/2014 1:21 PM, notbob wrote:
> On 2014-09-09, Janet Bostwick > wrote:
>
>> " 1 tablespoons all-purpose flour
>
> DOH!!
>
> Use the equivelent amt of corn starch.
>
> nb
>

Making it silkier?

On Tue, 09 Sep 2014 12:25:34 -0700, koko > wrote:

>On Tue, 09 Sep 2014 12:36:17 -0600, 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.
>>Southern Creamed Corn
>>Recipe courtesy of Patrick and Gina Neely
>>Ingredients
>>" 8 ears corn, husked
>>" 2 tablespoons sugar
>>" 1 tablespoons all-purpose flour
>>" Salt and freshly ground black pepper
>>" 1 cup heavy cream
>>" 1/2 cup cold water
>>" 2 tablespoons bacon grease
>>" 1 tablespoons butter
>>Directions
>>In a large bowl, cut the tip off cob. Cut the kernels from cob with a
>>small paring knife. Using the back of the blade, scrape against the
>>cob to press out the milky liquid.
>>Whisk together sugar, flour, and salt and pepper, to taste. Combine
>>with corn. Add the heavy cream and water. Mix.
>>In a large skillet over medium heat, heat bacon grease. Add corn
>>mixture and turn heat down to medium-low, stirring until it becomes
>>creamy, about 30 minutes.
>>Add the butter right before serving.
>>
>>This time of year with all garden produce finishing up, I have a
>>fridge full of veggies. Meal planning is not done around a protein
>>but rather which vegetable either takes the most room in the fridge or
>>which vegetable needs to go. Tonight's fare will be Tilapia, parsley
>>buttered potatoes, sour cream cucumbers and creamed corn. If I only
>>had some plums I'd make a plum kuchen for afters to have with ice
>>cream. The silly young people across the street moved into the house
>>with a lovely established garden and various fruit trees. Everything
>>just drops to the ground and goes to waste. Rats!
>>Janet US
>
>Here's something to do with the cobs. Don't think I'l throw another
>cob away before I make this.
>
>http://onehungrymama.com/2012/08/kit...id-corn-stock/
>
>koko

I never heard of corn stock before. What a great idea. I will
already, in most cases, have a large pot of hot water from steaming
the corn. I'll just put the cobs in there. Thanks
Janet US

On Tue, 09 Sep 2014 12:25:34 -0700, koko > wrote:

> On Tue, 09 Sep 2014 12:36:17 -0600, Janet Bostwick
> > wrote:
>
>
> Here's something to do with the cobs. Don't think I'l throw another
> cob away before I make this.
>
> http://onehungrymama.com/2012/08/kit...id-corn-stock/
>

I've started doing that when making corn chowder from fresh off the
cob.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Tue, 09 Sep 2014 13:33:12 -0600, Janet Bostwick
> wrote:

>On Tue, 09 Sep 2014 12:25:34 -0700, koko > wrote:
>
>>On Tue, 09 Sep 2014 12:36:17 -0600, 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.
>>>Southern Creamed Corn
>>>Recipe courtesy of Patrick and Gina Neely
>>>Ingredients
>>>" 8 ears corn, husked
>>>" 2 tablespoons sugar
>>>" 1 tablespoons all-purpose flour
>>>" Salt and freshly ground black pepper
>>>" 1 cup heavy cream
>>>" 1/2 cup cold water
>>>" 2 tablespoons bacon grease
>>>" 1 tablespoons butter
>>>Directions
>>>In a large bowl, cut the tip off cob. Cut the kernels from cob with a
>>>small paring knife. Using the back of the blade, scrape against the
>>>cob to press out the milky liquid.
>>>Whisk together sugar, flour, and salt and pepper, to taste. Combine
>>>with corn. Add the heavy cream and water. Mix.
>>>In a large skillet over medium heat, heat bacon grease. Add corn
>>>mixture and turn heat down to medium-low, stirring until it becomes
>>>creamy, about 30 minutes.
>>>Add the butter right before serving.
>>>
>>>This time of year with all garden produce finishing up, I have a
>>>fridge full of veggies. Meal planning is not done around a protein
>>>but rather which vegetable either takes the most room in the fridge or
>>>which vegetable needs to go. Tonight's fare will be Tilapia, parsley
>>>buttered potatoes, sour cream cucumbers and creamed corn. If I only
>>>had some plums I'd make a plum kuchen for afters to have with ice
>>>cream. The silly young people across the street moved into the house
>>>with a lovely established garden and various fruit trees. Everything
>>>just drops to the ground and goes to waste. Rats!
>>>Janet US
>>
>>Here's something to do with the cobs. Don't think I'l throw another
>>cob away before I make this.
>>
>>http://onehungrymama.com/2012/08/kit...id-corn-stock/
>>
>>koko
>
>I never heard of corn stock before. What a great idea. I will
>already, in most cases, have a large pot of hot water from steaming
>the corn. I'll just put the cobs in there. Thanks
>Janet US

Hmm, better do that deep in the woods out of sight of the revenooers.
hehe

On 9/9/2014 3:37 PM, Brooklyn1 wrote:
> On Tue, 09 Sep 2014 13:33:12 -0600, Janet Bostwick
> > wrote:
>
>> On Tue, 09 Sep 2014 12:25:34 -0700, koko > wrote:
>>
>>> On Tue, 09 Sep 2014 12:36:17 -0600, 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.
>>>> Southern Creamed Corn
>>>> Recipe courtesy of Patrick and Gina Neely
>>>> Ingredients
>>>> " 8 ears corn, husked
>>>> " 2 tablespoons sugar
>>>> " 1 tablespoons all-purpose flour
>>>> " Salt and freshly ground black pepper
>>>> " 1 cup heavy cream
>>>> " 1/2 cup cold water
>>>> " 2 tablespoons bacon grease
>>>> " 1 tablespoons butter
>>>> Directions
>>>> In a large bowl, cut the tip off cob. Cut the kernels from cob with a
>>>> small paring knife. Using the back of the blade, scrape against the
>>>> cob to press out the milky liquid.
>>>> Whisk together sugar, flour, and salt and pepper, to taste. Combine
>>>> with corn. Add the heavy cream and water. Mix.
>>>> In a large skillet over medium heat, heat bacon grease. Add corn
>>>> mixture and turn heat down to medium-low, stirring until it becomes
>>>> creamy, about 30 minutes.
>>>> Add the butter right before serving.
>>>>
>>>> This time of year with all garden produce finishing up, I have a
>>>> fridge full of veggies. Meal planning is not done around a protein
>>>> but rather which vegetable either takes the most room in the fridge or
>>>> which vegetable needs to go. Tonight's fare will be Tilapia, parsley
>>>> buttered potatoes, sour cream cucumbers and creamed corn. If I only
>>>> had some plums I'd make a plum kuchen for afters to have with ice
>>>> cream. The silly young people across the street moved into the house
>>>> with a lovely established garden and various fruit trees. Everything
>>>> just drops to the ground and goes to waste. Rats!
>>>> Janet US
>>>
>>> Here's something to do with the cobs. Don't think I'l throw another
>>> cob away before I make this.
>>>
>>> http://onehungrymama.com/2012/08/kit...id-corn-stock/
>>>
>>> koko
>>
>> I never heard of corn stock before. What a great idea. I will
>> already, in most cases, have a large pot of hot water from steaming
>> the corn. I'll just put the cobs in there. Thanks
>> Janet US
>
> Hmm, better do that deep in the woods out of sight of the revenooers.
> hehe
>
LOL!

Kickapoo joy juice!

On Tuesday, September 9, 2014 2:02:25 PM UTC-5, Mayo wrote:
> On 9/9/2014 12:36 PM, 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.
>
> > Southern Creamed Corn
>
> > Recipe courtesy of Patrick and Gina Neely
>
> > Ingredients
>
> > " 8 ears corn, husked
>
> > " 2 tablespoons sugar
>
> > " 1 tablespoons all-purpose flour
>
> > " Salt and freshly ground black pepper
>
> > " 1 cup heavy cream
>
> > " 1/2 cup cold water
>
> > " 2 tablespoons bacon grease
>
> > " 1 tablespoons butter
>
> > Directions
>
> > In a large bowl, cut the tip off cob. Cut the kernels from cob with a
>
> > small paring knife. Using the back of the blade, scrape against the
>
> > cob to press out the milky liquid.
>
> > Whisk together sugar, flour, and salt and pepper, to taste. Combine
>
> > with corn. Add the heavy cream and water. Mix.
>
> > In a large skillet over medium heat, heat bacon grease. Add corn
>
> > mixture and turn heat down to medium-low, stirring until it becomes
>
> > creamy, about 30 minutes.
>
> > Add the butter right before serving.
>
> >
>
> > This time of year with all garden produce finishing up, I have a
>
> > fridge full of veggies. Meal planning is not done around a protein
>
> > but rather which vegetable either takes the most room in the fridge or
>
> > which vegetable needs to go. Tonight's fare will be Tilapia, parsley
>
> > buttered potatoes, sour cream cucumbers and creamed corn. If I only
>
> > had some plums I'd make a plum kuchen for afters to have with ice
>
> > cream. The silly young people across the street moved into the house
>
> > with a lovely established garden and various fruit trees. Everything
>
> > just drops to the ground and goes to waste. Rats!
>
> > Janet US
>
> >
>
>
>
> This might be a dandy time to offer to help them pick that fruit and
>
> distribute to local food banks.
>
>
>
> They likely have never had fruit trees before and are clueless. A good
>
> talk on borers, which pesticides not to use and when, and such might
>
> brighten their thoughts. Some times folks are just overwhelmed by things
>
> like growing fruit and as a result do nothing.
>
>
>
> Your meal sounds delectable, and the Neely's recipe is as good as any
>
> I've used.
>
>
>
> I like to substitute 1/ and 1/2 for heavy cream, but that's a dietary
>
> choice.
>
That would work, but you'd need to increase the flour to compensate.
With as sweet as corn is these days, adding sugar is certainly not
needed. Also, if using heavy cream, you don't need flour or cornstarch
at all.

The bacon grease sounds interesting. I fried both potatoes and eggs in
the grease from frying the bacon for tonight's meal. I also made salsa
in the blender from 8 de-seeded red jalapenos, about 3 cups of cherry
tomatoes, and one slightly under-ripe avocado.
>
--Bryan

On Tuesday, September 9, 2014 2:26:09 PM UTC-5, Mayo wrote:
> On 9/9/2014 1:21 PM, notbob wrote:
>
> > On 2014-09-09, Janet Bostwick > wrote:
>
> >
>
> >> " 1 tablespoons all-purpose flour
>
> >
>
> > DOH!!
>
> >
>
> > Use the equivelent amt of corn starch.
>
> >
>
> > nb
>
> >
>
>
>
> Making it silkier?

Cornstarch just works better for thickening, and is easier to use.
Flour works for a roux, but I'd never use it for a slurry unless I had
run out of cornstarch.

--Bryan

On 9/9/2014 4:43 PM, Bryan-TGWWW wrote:
> On Tuesday, September 9, 2014 2:26:09 PM UTC-5, Mayo wrote:
>> On 9/9/2014 1:21 PM, notbob wrote:
>>
>>> On 2014-09-09, Janet Bostwick > wrote:
>>
>>>
>>
>>>> " 1 tablespoons all-purpose flour
>>
>>>
>>
>>> DOH!!
>>
>>>
>>
>>> Use the equivelent amt of corn starch.
>>
>>>
>>
>>> nb
>>
>>>
>>
>>
>>
>> Making it silkier?
>
> Cornstarch just works better for thickening, and is easier to use.
> Flour works for a roux, but I'd never use it for a slurry unless I had
> run out of cornstarch.
>
> --Bryan
>
Can't argue that point, and it does have a silky texture, which is no
bad thing.

Want to make chicken noodle soup special, just a bit of cornstarch and
water to thicken slightly.

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:
>
>
>
> >On Tue, 09 Sep 2014 12:36:17 -0600, 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.
>
> >>Southern Creamed Corn
>
> >>Recipe courtesy of Patrick and Gina Neely
>
> >>Ingredients
>
> >>" 8 ears corn, husked
>
> >>" 2 tablespoons sugar
>
> >>" 1 tablespoons all-purpose flour
>
> >>" Salt and freshly ground black pepper
>
> >>" 1 cup heavy cream
>
> >>" 1/2 cup cold water
>
> >>" 2 tablespoons bacon grease
>
> >>" 1 tablespoons butter
>
> >>Directions
>
> >>In a large bowl, cut the tip off cob. Cut the kernels from cob with a
>
> >>small paring knife. Using the back of the blade, scrape against the
>
> >>cob to press out the milky liquid.
>
> >>Whisk together sugar, flour, and salt and pepper, to taste. Combine
>
> >>with corn. Add the heavy cream and water. Mix.
>
> >>In a large skillet over medium heat, heat bacon grease. Add corn
>
> >>mixture and turn heat down to medium-low, stirring until it becomes
>
> >>creamy, about 30 minutes.
>
> >>Add the butter right before serving.
>
> >>
>
> >>This time of year with all garden produce finishing up, I have a
>
> >>fridge full of veggies. Meal planning is not done around a protein
>
> >>but rather which vegetable either takes the most room in the fridge or
>
> >>which vegetable needs to go. Tonight's fare will be Tilapia, parsley
>
> >>buttered potatoes, sour cream cucumbers and creamed corn. If I only
>
> >>had some plums I'd make a plum kuchen for afters to have with ice
>
> >>cream. The silly young people across the street moved into the house
>
> >>with a lovely established garden and various fruit trees. Everything
>
> >>just drops to the ground and goes to waste. Rats!
>
> >>Janet US
>
> >
>
> >Here's something to do with the cobs. Don't think I'l throw another
>
> >cob away before I make this.
>
> >
>
> >http://onehungrymama.com/2012/08/kit...id-corn-stock/
>
> >
>
> >koko
>
>
>
> 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

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.

"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.

On Tue, 09 Sep 2014 17:37:58 -0400, Brooklyn1
> wrote:

>On Tue, 09 Sep 2014 13:33:12 -0600, Janet Bostwick
> wrote:
snip
>>
>>I never heard of corn stock before. What a great idea. I will
>>already, in most cases, have a large pot of hot water from steaming
>>the corn. I'll just put the cobs in there. Thanks
>>Janet US
>
>Hmm, better do that deep in the woods out of sight of the revenooers.
>hehe
I lost the plans for the still ;(
Janet US

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

On Tue, 9 Sep 2014 15:39:16 -0700 (PDT), Bryan-TGWWW
> wrote:

>On Tuesday, September 9, 2014 2:02:25 PM UTC-5, Mayo wrote:
>> On 9/9/2014 12:36 PM, 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.
>>
>> > Southern Creamed Corn
>>
>> > Recipe courtesy of Patrick and Gina Neely
>>
>> > Ingredients
>>
>> > " 8 ears corn, husked
>>
>> > " 2 tablespoons sugar
>>
>> > " 1 tablespoons all-purpose flour
>>
>> > " Salt and freshly ground black pepper
>>
>> > " 1 cup heavy cream
>>
>> > " 1/2 cup cold water
>>
>> > " 2 tablespoons bacon grease
>>
>> > " 1 tablespoons butter
>>
>> > Directions
>>
>> > In a large bowl, cut the tip off cob. Cut the kernels from cob with a
>>
>> > small paring knife. Using the back of the blade, scrape against the
>>
>> > cob to press out the milky liquid.
>>
>> > Whisk together sugar, flour, and salt and pepper, to taste. Combine
>>
>> > with corn. Add the heavy cream and water. Mix.
>>
>> > In a large skillet over medium heat, heat bacon grease. Add corn
>>
>> > mixture and turn heat down to medium-low, stirring until it becomes
>>
>> > creamy, about 30 minutes.
>>
>> > Add the butter right before serving.
>>
>> >
>>
>> > This time of year with all garden produce finishing up, I have a
>>
>> > fridge full of veggies. Meal planning is not done around a protein
>>
>> > but rather which vegetable either takes the most room in the fridge or
>>
>> > which vegetable needs to go. Tonight's fare will be Tilapia, parsley
>>
>> > buttered potatoes, sour cream cucumbers and creamed corn. If I only
>>
>> > had some plums I'd make a plum kuchen for afters to have with ice
>>
>> > cream. The silly young people across the street moved into the house
>>
>> > with a lovely established garden and various fruit trees. Everything
>>
>> > just drops to the ground and goes to waste. Rats!
>>
>> > Janet US
>>
>> >
>>
>>
>>
>> This might be a dandy time to offer to help them pick that fruit and
>>
>> distribute to local food banks.
>>
>>
>>
>> They likely have never had fruit trees before and are clueless. A good
>>
>> talk on borers, which pesticides not to use and when, and such might
>>
>> brighten their thoughts. Some times folks are just overwhelmed by things
>>
>> like growing fruit and as a result do nothing.
>>
>>
>>
>> Your meal sounds delectable, and the Neely's recipe is as good as any
>>
>> I've used.
>>
>>
>>
>> I like to substitute 1/ and 1/2 for heavy cream, but that's a dietary
>>
>> choice.
>>
>That would work, but you'd need to increase the flour to compensate.
>With as sweet as corn is these days, adding sugar is certainly not
>needed. Also, if using heavy cream, you don't need flour or cornstarch
>at all.
>
>The bacon grease sounds interesting. I fried both potatoes and eggs in
>the grease from frying the bacon for tonight's meal. I also made salsa
>in the blender from 8 de-seeded red jalapenos, about 3 cups of cherry
>tomatoes, and one slightly under-ripe avocado.
>>
>--Bryan

The bacon grease that I had was not highly smoked . It was a meh in
the corn as far as I was concerned. I used 1/2 & 1/2 and no water.
Janet US

On Tue, 9 Sep 2014 16:23:39 -0700 (PDT), ImStillMags
> wrote:

>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.

I used to love canned creamed corn as a child. I don't think it is
the same product anymore.
Janet US

On Tuesday, September 9, 2014 6:23:39 PM UTC-5, ImStillMags wrote:
>
> 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.
>
>
YES!!!
>
>
> I'm not a big fan of canned creamed corn at all.
>
>
Me neither!

On Tuesday, September 9, 2014 7:12:27 PM UTC-5, Janet Bostwick wrote:
>
> I used to love canned creamed corn as a child. I don't think it is
> the same product anymore.
>
> Janet US
>
>
I loved it as a kid, too, now I can't stand the stuff. It does seem to have changed to me as well. I used to think it was great over mashed potatoes.

"Janet Bostwick" > wrote in message
...
>
> 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.
> Southern Creamed Corn
> Recipe courtesy of Patrick and Gina Neely
> Ingredients
> " 8 ears corn, husked
> " 2 tablespoons sugar
> " 1 tablespoons all-purpose flour
> " Salt and freshly ground black pepper
> " 1 cup heavy cream
> " 1/2 cup cold water
> " 2 tablespoons bacon grease
> " 1 tablespoons butter
> Directions
> In a large bowl, cut the tip off cob. Cut the kernels from cob with a
> small paring knife. Using the back of the blade, scrape against the
> cob to press out the milky liquid.
> Whisk together sugar, flour, and salt and pepper, to taste. Combine
> with corn. Add the heavy cream and water. Mix.
> In a large skillet over medium heat, heat bacon grease. Add corn
> mixture and turn heat down to medium-low, stirring until it becomes
> creamy, about 30 minutes.
> Add the butter right before serving.


Sugar is the reason I always hated creamed corn. Until one Thanksgiving
when somebody brought some that was sugar free and I loved it. They don't
call it sweet corn for nothing. Sugar is just way over the top. This is a
savory dish.



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On Wed, 10 Sep 2014 11:35:37 -0700, "Paul M. Cook" >
wrote:

> This is a savory dish.
>
Agree. Maybe they had to add sugar to it back in the day when corn
tasted more like field corn, but not any more!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

The best use for canned creamed corn is in Scalloped Corn. I can't eat creamed corn in any
form by itself. I love corn, but not that way.

N.

On Wednesday, September 10, 2014 12:41:37 PM UTC-7, sf wrote:

>
> Agree. Maybe they had to add sugar to it back in the day when corn
>
> tasted more like field corn, but not any more!

Growing up in Tennessee, all we had was "field corn" we picked ears when they were young and just ripe for us to eat and left the rest to mature and dry to be harvested for feed for the milk cows and chickens.

I guess I still like that not very sweet field corn taste.

"sf" > wrote in message
...
> On Wed, 10 Sep 2014 11:35:37 -0700, "Paul M. Cook" >
> wrote:
>
>> This is a savory dish.
>>
> Agree. Maybe they had to add sugar to it back in the day when corn
> tasted more like field corn, but not any more!

They added sugar to peas too.

On Wed, 10 Sep 2014 22:08:32 -0700, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Wed, 10 Sep 2014 11:35:37 -0700, "Paul M. Cook" >
> > wrote:
> >
> >> This is a savory dish.
> >>
> > Agree. Maybe they had to add sugar to it back in the day when corn
> > tasted more like field corn, but not any more!
>
> They added sugar to peas too.

You have to read the ingredients on canned items, I'm talking about
the recipe for creamed corn.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.