creamed corn

Creamed Corn

oz frozen shoepeg corn

heavy cream

oz milk

salt

tbsp sugar

butter

tbsp flour

white pepper

Parmesan cheese (shredded)

Put corn, cream, milk, salt, and sugar in saucepan and bring to a boil.

Melt butter in microwave and add flour to make a roux (thickener). Will be the consistency of paste.

Mix this into the corn. Continue to cook until thickened. Add pepper.

Pour into casserole dish and top with Parmesan cheese.

Bake at 350 degrees F for 20 minutes, or until cheese is melted.

Southern Fried Corn

corn ((I prefer the Silver Queen variety))

bacon

salt & pepper

With your corn shucked and cleaned, place it standing up in a large bowl or pan in your sink.  (Cutting corn off the cob is quite a task and a messy one at that.  I think it’s best to do it in the sink.  You’ll thank me later when it’s time to clean up.)  Run a sharp knife down the cob cutting the kernels off.

Next, we’re going to scrape all the starch and “goody” out of the remaining kernels.  This is what gives fried corn it’s unique texture and flavor.  Simply turn the back of your knife nearly perpendicular to the cob and scrape down the sides.

Heat a skillet (preferably cast iron – I always use my great-grandmother’s – it’s one of my most prized possessions – it’s second to be grabbed in case of a fire after my kid) over medium heat and add bacon grease and two tablespoons of butter (or 4 tablespoons of butter if you’re not using the bacon grease – but you should use the bacon grease).  Once melted, add corn.  Salt and pepper to taste.

Reduce the heat to medium low and stir frequently, cooking for 20 to 30 minutes - or until it&#x27;s cooked to your liking.  Immediately before removing from heat, add remaining butter and stir until melted.

This easy homemade Creamed Corn comes together in minutes with just a few ingredients! Use fresh, frozen or canned corn. The perfect side dish for any holiday dinner!

Homemade Creamed Corn

onion (finely chopped)

flour

half and half ((milk or cream will also work))

Italian seasoning

garlic

black pepper

corn

In a medium pan, melt butter over medium-high heat.

Add onion and cook, stirring occasionally, until softened and beginning to brown.

Add Italian seasoning, garlic, salt and pepper. Cook 1 minute.

Stir in flour until completely absorbed, then whisk in half and half.

Stir in corn, and cook over medium heat until thickened and creamy, about 5-10 minutes. Serve.

Sweet buttery corn in a creamy base seasoned to perfection.

corn kernels (drained if canned)

onion

sugar

milk

thyme

Combine onion and butter and cook over medium heat until the onion is translucent, about 4 minutes.

Add flour, salt and pepper. Cook 2-3 minutes while stirring. Add corn and mix well.

Add in milk, cream, sugar and thyme.&nbsp;Stir over medium heat until mixture comes to a boil and thickens.&nbsp; Allow to boil 1 minute while stirring.

Remove 1 cup of the corn mixture and blend with a hand mixer until smooth. Stir back into the creamed corn.

Taste and season with salt and pepper.

Creamed Corn With Pork and Rice

bone-in pork chops

cream style corn ((14.75-ounce))

vegetable oil

rice

fish sauce

Remove the bones from the pork chops and cut into ½-inch cubes. Place in a medium bowl. Combine with fish sauce, sugar, a dash of white pepper, and 1 teaspoon oil. Cover with plastic wrap and marinate in the fridge for about 1 hour.

In a medium pot over medium-low heat, add creamed corn and milk. Cook until the mixture has reduced by half and like a thick sauce, about 45 minutes, stirring often.

Just about 5 minutes before the creamed corn sauce is ready, in a medium saucepan over medium-high heat, heat up 1 tablespoon oil. Add the pork and cook until just cooked through, about 5 minutes. Remove from heat.

Stir in the fresh or frozen corn into the corn mixture and cook for 2 minutes. Add the pork and mix well. Continue to cook for 2 more minutes. If necessary, season with salt and white pepper to your taste. Scoop the meat and sauce over hot steamed white rice. Serve immediately.

Creamed Corn Cornbread

(8.5-ounce) boxes Jiffy Corn Muffin Mix

eggs

can cream style corn

buttermilk

butter, melted

Add the vegetable oil to a 12-inch cast iron skillet. Preheat the oven to 425°F and place the skillet in the oven while it preheats.

In a large bowl, combine the cornbread mix, eggs, corn, buttermilk, and butter.

Once the oven has preheated, carefully remove the hot skillet from the oven. Pour the batter into the skillet being cautious not to splatter the hot oil out.  Return the skillet to the oven and bake for 25 to 35 minutes or until the cornbread is set, golden brown, and just starting to pull away from the edges of the skillet. Serve warm.

Make creamed corn just like the Brookville Hotel. 

Brookville Hotel Creamed Corn

corn (thawed)

whipping cream

cornstarch

Add salt, sugar, cream (reserve a bit to smooth out cornstarch) to corn bring to a boil, reduce to low or simmer. Thicken with cornstarch and reserved cream. Heat to desired thickness.

Easy Creamed Corn

unsalted butter

corn,

cayenne pepper

nutmeg

all-purpose flour

Melt butter in a medium saucepan over medium heat.  Add corn, heavy cream, salt, pepper, sugar, cayenne pepper and nutmeg.  Stir to combine.

In a small bowl or large measuring cup, whisk together the milk and flour.  Pour into corn mixture and stir to combine.

Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.

Season with additional salt, pepper, sugar, cayenne pepper and/or nutmeg if desired.

This is fabulous. I substitute drained southwest corn with pablano and bell peppers for the frozen corn.

Make this amazing Grilled Creamed Corn from Delish.com for your next BBQ!

Grilled Creamed Corn

tbsp. all-purpose flour

c. milk

tbsp. cream cheese, softened

c. Shredded Monterey Jack

jalapeño, minced (optional)

kosher salt

cilantro

Creamed corn. This Southern side dish recipe is perfectly creamy and seasoned. A great option for a side dish to any meal! 

garlic (minced)

corn ((1 lb frozen

half and half

parmesan (freshly grated)

salt and pepper

Heat a medium size saucepan over medium heat. 

Melt butter. Add minced onion and cook until softened.

Meanwhile prepare the corn: If using fresh, cut the corn from the cob and using the flat part of the blade scrape the cob to get as much of the milk from the cob as possible. If using frozen, thaw the corn according to directions and drain any excess moisture. If using canned, drain the corn.

Add the garlic and corn to the saucepan. Pour in the half and half. Stir to combine. If using fresh corn allow the corn to cook about 5 minutes to soften before moving on to the next step.

Remove 1 cup of the corn and blend using a blender or food processor. Can also use an immersion blender and blend to desired consistency in the pot. 

Add blended corn back to the saucepan. Bring mixture to a simmer. Cook for about 5 minutes until heated through.

Remove from the heat, add in the fresh grated parmesan. Stir while the parmesan melts into the corn.

Add salt and pepper to taste.

Serve warm. 

https://embed.mediavine.com/videos/chsyipoxiwkbplsxgyc6

Creamed corn. This Southern side dish recipe is perfectly creamy and seasoned. A great option for a side dish to any meal!

Cheesy Creamed Corn is a tasty twist to a classic southern side dish recipe. Cheddar cheese adds a special savory flavor and richness to sweet corn.

Oven Baked Creamed Corn Casserole

white onions

Cheddar cheese

Melt butter in a saucepan, add onions and salt over medium heat.  Cook onions until they become translucent.

 Add flour and cook for 1 minute or until the mixture becomes fragrant.  

Stir in milk stir until the mixture becomes thick.

Add corn and cheese.  

You can serve straight from the stovetop.  Or you can sprinkle on some additional cheese and heat in the oven until the cheese melts. 

This Slow Cooker Corn Pudding is decadent, creamy, easy to make, and a crowd favorite! Loaded with cream-style corn, sweet corn, sour cream, cream cheese, and cheddar — it&#039;s the perfect holiday side dish!

Slow Cooker Corn Pudding

(15 oz) can cream style corn

(15 oz) cans sweet corn (drained)

unsalted butter (cubed)

(8 oz) block sharp cheddar cheese (shredded *can halve

eggs ( slightly beaten)

(8.5 oz) box cornbread mix

salt (more

pepper

sour cream and chives (optional for serving)

Spray crockpot with cooking spray.

Place all ingredients (corn - pepper) into crockpot.

Stir to combine.

Cover and cook on HIGH for 5 hours or until mixture is set.

Serve with optional extra sour cream and chives!

https://content.jwplatform.com/videos/8FKkz9NQ.mp4

This Slow Cooker Corn Pudding is so easy to make and loaded with cream-style corn, sweet corn, sour cream, cream cheese, cheddar, and more! It's the perfect holiday side dish!

Creamy and comforting creamed corn is a side dish that will replace all your cans of creamed corn from now on!

(10 ounces) frozen corn kernels, (thawed)

Parmesan cheese

basil, (chopped (optional))

Heat oven to 400° F.

In a skillet over medium heat, combine the corn, cream, sugar, salt, pepper, and butter.

In a small bowl, whisk together the milk and flour, and pour into the corn mixture.

Heat, stirring occasionally until the liquid begins to thicken.

Pour mixture into an 8x8 casserole dish and top with parmesan cheese.

Bake for 5-10 minutes, or until cheese is melted.

Garnish with fresh basil. (optional)

Gray’s Southern Creamed Corn is rightfully named after my granny, Gray. Creamed corn was a staple on her table and has certainly become a staple on my table, especially during holidays. Aside from the fact it’s the most coveted side dish during the holidays, it adds gorgeous color to the table.

Gray’s Southern Creamed Corn

cobs of corn (, cut close to the cob)

Tablespoons flour

cream

Tablespoons sugar

Kosher Salt

red bell pepper ((optional))

In a medium-sized skillet over medium heat, melt butter. Add corn and all its “milk” or the liquid produced from the cob to the skillet. I like to leave one cob cut without the "milk" to add a little "meat" to the creamed corn. Cook the corn for about 5 minutes stirring constantly. If the corn begins to stick add a little water to the pan.

In a medium-sized bowl, stir milk and flour together. Add mixture to the skillet. Once the mixture begins to thicken (about a minute), add the cream and stir to incorporate. Add the sugar, salt and pepper and continue to stir until thick and creamy. Remove creamed corn to a serving bowl and sprinkle bell pepper over the top of the creamed corn. Serve immediately.

Popular in Virginia, the Carolinas and elsewhere in North America, spoonbread has a long history thought to date back to the Sewee tribe of the South Carolina Lowcountry. Somewhat closer to soufflé than cornbread, its tender texture comes from eggs and the creamed corn. It’s slightly sweet from the kernels, a bit of sugar and vanilla extract, but gently tangy from sour cream, relying upon simple ingredients that come together into something great. This version uses fresh or frozen crawfish, but don’t worry if crawfish isn’t available to you: Spoonbread is still wonderful without it. 

Spoonbread 

unsalted butter, melted,

cornmeal

coarse kosher salt

baking powder

sour cream

eggs,

vanilla extract

chives (optional)

Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish. 

In a medium bowl, whisk together the flour, cornmeal, sugar, salt, baking powder and pepper.

To another medium bowl, add the melted butter, corn kernels, creamed corn, sour cream, eggs and vanilla, and stir to combine. 

Add the wet ingredients to the dry and stir until just combined, making sure not to overmix.

Fold in crawfish and chives, if using. Transfer the batter to the prepared baking dish and spread it evenly to the edges of the pan.

Bake until set and lightly browned, about 40 minutes. Insert a toothpick into the middle to test. If it comes out clean, pull it out of the oven. If not, bake the spoonbread for another 5 to 10 minutes. Garnish with extra chives, if desired, and serve the spoonbread hot, with butter.

Recipe video above. These muffins are so tasty and moist that you don't even need butter for them, just eat them plain! I especially like to serve these as a side to Chili Con Carne, and of course they make an appearance for any Southern meals I make! Can also be made in a skillet.

Cornbread Muffins

/ 185 ml milk (, any fat %)

CUP canned creamed corn ((NOT 1 CAN!!!))

yellow cornmeal ((called polenta in Australia) (Note 1))

(225 grams) flour ((plain/all purpose))

tbsp baking powder

(110 grams) white sugar ((can reduce to 1/4 cup))

tsp salt

Preheat oven to 180C/350F.&nbsp;Brush a 12 hole standard muffin tin with melted butter.

Combine Dry ingredients in a bowl and give them a quick stir to combine.

Whisk Wet ingredients in a bowl until combined.

Pour Wet into Dry ingredients. Mix until combined.

Spoon the batter into the greased muffin tray - use it all up, fill the holes right up!

Bake in the oven for 20 minutes or until the top is golden brown.

Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.

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