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Re: creamed corn

Auralie, I've been thinking about it since I wrote that email. I'm running
in and out of the house puttering, gardening here, cleaning there. I plan
on working up a good appetite for tonight! 

Andrea H
Beaufort, SC 

> [Original Message]
> From: <Aplfgcnys@aol.com>
> To: <gardenchat@hort.net>
> Date: 7/3/2005 1:47:06 PM
> Subject: Re: [CHAT] 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
> wait.
> Auralie
> 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
> 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
> store. 
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