hort.net Seasonal photo, (c) 2006 Christopher P. Lindsey, All Rights Reserved: do not copy
articles | gallery of plants | blog | tech blog | plant profiles | patents | mailing lists | top stories | links | shorturl service | tom clothier's archive0
Gallery of Plants
Tech Blog
Plant Profiles
Mailing Lists
    Search ALL lists
    Search help
    Subscription info
Top Stories
sHORTurl service
Tom Clothier's Archive
 Top Stories
New Trillium species discovered

Disease could hit Britain's trees hard

Ten of the best snowdrop cultivars

Plant protein database helps identify plant gene functions

Dendroclimatologists record history through trees

Potato beetle could be thwarted through gene manipulation

Hawaii expands coffee farm quarantine

Study explains flower petal loss

RSS story archive

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. 
> ---------------------------------------------------------------------
> To sign-off this list, send email to majordomo@hort.net with the

To sign-off this list, send email to majordomo@hort.net with the

Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index

 © 1995-2017 Mallorn Computing, Inc.All Rights Reserved.
Our Privacy Statement