Best Grandma Moores Creamed Corn Recipes

Grandma's creamed corn image

Provided by Angelea Bielinski

Time 1h5m

Number Of Ingredients 7

Steps:

1. Clean and scrape your ears of corn. Set aside. Add bacon grease and butter/margarine to deep fry pan. Warm pan on medium heat.
2. Add flour and make a thin paste. Make sure paste is not too thick!
3. Add fresh corn to paste. Mix well. Now, add your milk, enough to your liking. Mixture will thicken so be sure to taste and add some if needed. Add salt and sugar. Let simmer on low heat 20-30 minutes. Stir often to avoid burning. Enjoy!

Grandma Moore's Creamed Corn image

Provided by Claire Robinson

Time 50m

Yield 4 servings

Number Of Ingredients 3

6 slices bacon
8 large ears corn (preferably white), husks and silk removed
Kosher salt and freshly ground pepper

Steps:

In a large skillet (seasoned cast iron does well here), cook the bacon over medium-high heat until crisp. Transfer to a paper towel-lined plate; reserve the drippings in the pan.
Cut the stalk ends of the corn to make a flat surface, then stand the ears up and shave the corn from the cobs with a chef's knife, leaving about half of each kernel on the ear. With the back of the knife, scrape the cobs over a shallow dish to extract as much liquid as possible. (You should have equal parts kernels and liquid; add water if necessary.) Return the skillet to medium-low heat and add the kernels and liquid.
Season the corn mixture lightly with salt and pepper and cook until creamy, stirring often, 30 to 45 minutes (add water if the pan gets too dry). Serve warm or at room temperature. Crumble the bacon on top.