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.
How to Make Grandma's creamed corn
- Clean and scrape your ears of corn. Set aside. Add bacon grease and butter/margarine to deep fry pan. Warm pan on medium heat.
- Add flour and make a thin paste. Make sure paste is not too thick!
- 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.