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Re: creamed corn

Andrea, that sounds just about the way I make it - always have.
I guess it's a southern thing, since I grew up in the Florida
panhandle.  It's almost as good made with butter if you don't
have bacon, which we don't any more - because we would
eat it, too, if we did.  We don't use much butter, either, but
usually have some on hand - isn't as much temptation to eat
as bacon would be.  Good olive oil might do, but of course
bacon is best.  We'll have to wait another two or three weeks
around here before we have good local corn - I can hardly

In a message dated 07/03/2005 12:37:17 PM Eastern Daylight Time, 
hodgesaa@earthlink.net writes:
I don't have a formal recipe (you know how Grandmother's are, they just
know) but it's really easy Judy. I use about 10 ears of sweet, white corn,
just enough water to make it "stirrable" or a bit soupy, (NOT watery) if
you prefer it that way (I do)and bacon grease from maybe 4-5 slices of
bacon. Scrape all the kernels off and as much juice as you can get out of
the ear. Cook it til it's just soft and the corn "stuff" comes out and
makes it creamy. It's not at all like canned creamed corn. There's nothing
mushy about it. It's SO good. The longest part of it is scraping the ears.
But it's well worth it. It also freezes well so you can make enough to have
through the fall if you like. I use a large skillet rather than a pot to
cook it in, turned on low so it doesn't stick. 

I just remembered I don't have any bacon so now I've got to go to the

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