Best Aunt Bettys Country Cream Style Corn Recipes
SOUTHERN CREAMED CORN
A Southern staple, this creamed corn recipe from Food Network will leave you feeling satisfied.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- 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.
AUNT BETTY'S COUNTRY CREAM-STYLE CORN
Just shuck it, grate it, scrape it and milk it! This here recipe is the REAL thing! None of that ol' runny canned cream-style stuff from the grocery store. This here stuff is dee-licious!! It's worth the effort. I just hand everybody an ear of fresh yellow corn when they walk in the door and slap on an apron and everybody shucks and grates their own. And when they taste it...they are filled with wonder! Ain't nuthin' like REAL food.
Provided by Bobbi Jo Lathan @RightSmart
Categories Vegetables
Number Of Ingredients 6
Steps:
- OK...now this recipe will take a little work, but believe you me it's worth it! First off, you better put on an apron 'cause it'll get a little messy!But, if you cain't git messy in the kitchen, what's the point! Put a big bowl in your sink and a grater inside your bowl. Take your fresh ears of shucked corn and gently grate the corn on the smallest holes of your grater. Keep turnin' the corn - you don't want to get the hull part in the bowl. So, once you've "popped" all the kernels by turning and grating, then gently take the cob and softly scrape what you missed with a dull knife. Squeeze the remaining juice from the cob (like you were milking a cow) into the bowl and throw away the cob. Now, twenty ears'll only make about a pint of cream-style corn. Put that corn into a pot, add the evaporated milk, salt and pepper to taste and let it start to bubble. While whisking it, add butter and cook for about 15 minutes. Now, some folks only cook it for 5 minutes cause' they like it really fresh. My rule is that it should be thick and "plop" on the plate when served (at least that's how I like mine!). Every time I serve this up, people take one bite and their eyes get real big and they say, "Wow! What is this!?? It's delicious!" Believe me, once you serve Aunt Betty's Cream-style Corn you'll have to put a lock on your screen door when you're cookin'! NOTE: Instead of evaporated milk, you can substitute water to make it more "ploppy."
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
