Grandma's creamed corn
I digress...this creamed corn was my VERY favorite treat on Thanksgiving (and still is for that matter), or for any special get togethers. Grandma says the trick is to ensure you have some bacon grease available. Also, fresh scraped corn is best. You can use frozen, but it is just not the same.
- fresh ears of corn
- 2 Tbsp
- bacon grease
- 2 Tbsp
- margarine or butter
- 1 Tbsp
- milk to taste
- salt to taste
How to Make Grandma's creamed corn
- 1Clean and scrape your ears of corn. Set aside. Add bacon grease and butter/margarine to deep fry pan. Warm pan on medium heat.
- 2Add flour and make a thin paste. Make sure paste is not too thick!
- 3Add 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.