Mama Emma's iron skillet cream corn

terry edwards


This was one of my favorite dishes,even for breakfast, when I would visit my grandmother in the country during summer vacation


★★★★★ 1 vote

15 Min
30 Min


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8 ears
fresh sweet corn
6 slice
2/3 c
3/4 c
cream or half and half
1/2 medium
yellow onion
1/8 tsp
ground nutmeg
1 tsp
ground pepper
1 pinch
kosher salt to taste
2 Tbsp
unsalted butter
2 tsp
all purpose flour

How to Make Mama Emma's iron skillet cream corn


  • 1put the bacon in the iron skillet and cook
    remove the bacon and set aside but reserve the rendered grease
  • 2finely chop the the onion and cook until translucent , about 3 minutes. Turn off the heat
  • 3Thoroughly shuck and clean the corn.
    Using a large bowl stand the ear of corn on it's end and shave the tops from the kernels with a chef's knife.

    Using a large spoon firmly scrape the cob clean of corn and corn milk.
  • 4Turn the heat to medium and put the corn in the skillet with the onion.
    Add the water and bring to a simmer. Reduce the heat, add the cream,flour,pepper,salt, and nutmeg and stir thoroughly.
  • 5cook the corn uncovered for 25 additional minutes and put the butter in prior to serving.
  • 6chop the cooked bacon and sprinkle on the corn after plating.

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About Mama Emma's iron skillet cream corn

Course/Dish: Vegetables
Other Tag: Quick & Easy

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