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


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

How to Make Mama Emma's iron skillet cream corn


  1. put the bacon in the iron skillet and cook
    remove the bacon and set aside but reserve the rendered grease
  2. finely chop the the onion and cook until translucent , about 3 minutes. Turn off the heat
  3. Thoroughly 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.
  4. Turn 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 nutneg and stir thoroughly.
  5. cook the corn uncovered for 25 additional minutes and put the butter in prior to serving.
  6. chop the cooked bacon and sprinkle on the corn after plating.

Printable Recipe Card

About Mama Emma's iron skillet cream corn

Course/Dish: Vegetables
Other Tag: Quick & Easy

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