Grandma Moore's creamed corn

Lynnda Cloutier


Crisp bacon can be crumbled over the creamed corn for garnish or reserve for another use. If you have bacon drippings on hand, use 1/2 cup for this recipe. Serves four.
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six slices bacon
eight fresh large sweet corncobs, preferably white, husks and silk removed
kosher salt and freshly cracked black pepper to taste

Directions Step-By-Step

in a large skillet, preferably seasoned cast iron is a good choice here, cook the bacon over medium-high heat until crisp. Transfer to a paper towel lined plate, remove the skillet from the heat and reserve the drippings.
On cutting board, stand up and shave the corn from the cob with a sharp chef's knife. Return the skillet to medium low heat and add the corn kernels. With the back of the knife, firmly scrape the cobs over a shallow plate to extract as much liquid(milk) as possible. Add it to the skillet.
Season the corn lightly with salt and pepper and cook until broken down and creamy, 30 to 45 minutes. Stir often. Add water if the skillet gets too dried. Serve warm or at room temperature.

About this Recipe

Course/Dish: Vegetables