Aunt Sadie's Creamy Fresh Corn
I'm saving some of my older relatives' recipes here - you'll know them because they'll have their names. Sadie lived in Stoneville, NC, near Winston-Salem. She could really cook! She's the one that had the cabinet with the flour bin built in - the Hoosier cabinet.
When fresh corn comes in season again, hope you enjoy this dish.
How to Make Aunt Sadie's Creamy Fresh Corn
- Husk the corn and remove silks; cut the kernels from the cob. Scrape cob well to remove all the pulp and milk; there should be at least 3 cups.
- Cook bacon slowly until crisp in a skillet; remove and drain on paper towel.
- Stir corn into hot bacon fat, then add water, salt, and sugar. Stir and cook 5 minutes, uncovered.
- Stir milk gradually into flour; keep smooth. Add this to the corn and cook, stirring constantly for a few minutes or until thickened. Mix in pepper and butter.
- Serve hot, garnished with the crumbled bacon.