Creamed Corn
- Ready In:
- 30mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
directions
- Husk and de-silk corn.
- Using an Anglefood Cake pan set corn on end and cut away kernels getting as much as you can.
- (the cake pan keeps your corn contained) When done place 3/4 of the corn in a blender or food processor and whirl to a"chunky smooth".
- Pour into pan and add remaining corn.
- Add some salt-not much-and sugar, again not much.
- Add a small amount of water.
- Bring to a boil, reduce heat and simmer for about 20 minutes, stirring often.
- Taste and add salt, sugar or water if too thick.
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Reviews
-
I totally forgot about getting creamed corn for the "chicken suiza cornbread bake" so this recipe really saved me! I only had frozen corn so I followed MommaEllen's guidelines (2 cups frozen corn, 1/4 cup sugar, 1/2 tsp salt, 1/2 cup water) but instead of mashing them while they cooked, i threw 1.5 cups of the corn in the microwave to thaw it for about a minute before processing it. This turned out perfectly with little hassle (it cooked while I worked on the rest of the recipe). Much easier than the previous recipes I used that called for cornstarch to thicken.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois