There are many recipes for creamed corn. The Brookville Hotel, Brookville then Abilene, KS, was famous for its recipe made with real heavy cream. There is creamed corn made with cream cheese and other cheeses, cooked on the stove top or made in the crock pot. Having southern roots myself, there is rarely a recipe in the South that a pig did not have to die for, so anything that starts with frying bacon is automatically enhanced.
In a large skillet, fry four or five slices of bacon until crispy. Remove the bacon and crumble it. Leave drippings in the pan and add five cups of corn (fresh or frozen). Sprinkle in a couple of tablespoons of flour for thickening, add a cup of heavy cream and two or three tablespoons of sour cream (if you like sour cream). Cook, stirring constantly, until tender, seasoning with salt and pepper. Top with crumbled bacon. You can make this with butter instead of bacon, but the bacon flavor transforms the dish. For simpler flavor, just use the butter.
Rarely, is creamed corn left from one meal to another.
Photo--Paula Deen's Creamed Corn
No comments:
Post a Comment