Aunt Bettys Country Cream Style Corn Recipes

SOUTHERN CREAMED CORN

Steps:

• In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
• Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
• In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
• Add the butter right before serving.

COUNTRY CORN

Steps:

• In a large skillet, saute onions in butter for 2-3 minutes or until tender. Stir in the corn; cover and cook for 4-5 minutes or until heated through., Meanwhile, in a small bowl, combine the cornstarch, cream, water, salt and pepper until smooth. Gradually stir into corn mixture. Bring to a boil. Cook, uncovered, for 2 minutes or until thickened. Stir in tomatoes.

SOUTHERN STYLE CREAMED CORN

Steps:

• Carefully remove the corn from the cob. Turn the knife and with the dull side scrape any juices from the cob.
• In a large skillet, melt the butter. Add the corn, cream, sugar, salt and pepper.
• Simmer over medium-low for 15-20 minutes until the corn is tender.
• Increase the heat. Dissolve the flour in the water and add to the the corn whisking until combined.
• Cook for an additional 5 minutes until thickened. If you prefer a thicker cream base repeat. Likewise, to thin the sauce add additional cream.
• Serve immediately.

CREAM-STYLE CORN

Steps:

• Shuck the corn and remove all the silks. Wash and drain the corn. Shave just the tips of the kernels using a very sharp knife or vegetable peeler; cut away from you, allowing the tips to fall into a large bowl. Using the back of the knife, scrape the creamy juice from the kernels into the same bowl.
• Melt the butter in a skillet over medium heat and add the corn. Cook, stirring often, until thickened, about 20 minutes. Season with salt.

CREAM CORN LIKE NO OTHER

Steps:

• In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

CREAM-STYLE CORN

Steps:

• In a food processor, process half of the corn until creamy. Combine with remaining ingredients in a large baking pan. Cover and bake at 325° for 1 hour and 30 minutes or until heated through, stirring frequently.

AUNT BETTY'S APPLE UPSIDE DOWN CORN BREAD

Steps:

• Preheat oven to 375 F.
• For topping, heat butter and syrup in an iron skillet. Add apples and cook slightly 5 minutes. Arrange in the bottom of the skillet.
• For cornbread:.
• Combine all dry ingredients and form a "well" in the center.
• Beat together wet ingredients in the well. Stir until just combined. Spread gently over the apples.
• Bake 30-35 minutes. Test with a toothpick for doneness.
• Cool for 5 minutes. Invert on a plate.
• Serve warm with butter and syrup.

AUNT BETTY'S COUNTRY CREAM-STYLE CORN

Steps:

• OK...now this recipe will take a little work, but believe you me it's worth it! First off, you better put on an apron 'cause it'll get a little messy!But, if you cain't git messy in the kitchen, what's the point! Put a big bowl in your sink and a grater inside your bowl. Take your fresh ears of shucked corn and gently grate the corn on the smallest holes of your grater. Keep turnin' the corn - you don't want to get the hull part in the bowl. So, once you've "popped" all the kernels by turning and grating, then gently take the cob and softly scrape what you missed with a dull knife. Squeeze the remaining juice from the cob (like you were milking a cow) into the bowl and throw away the cob. Now, twenty ears'll only make about a pint of cream-style corn. Put that corn into a pot, add the evaporated milk, salt and pepper to taste and let it start to bubble. While whisking it, add butter and cook for about 15 minutes. Now, some folks only cook it for 5 minutes cause' they like it really fresh. My rule is that it should be thick and "plop" on the plate when served (at least that's how I like mine!). Every time I serve this up, people take one bite and their eyes get real big and they say, "Wow! What is this!?? It's delicious!" Believe me, once you serve Aunt Betty's Cream-style Corn you'll have to put a lock on your screen door when you're cookin'! NOTE: Instead of evaporated milk, you can substitute water to make it more "ploppy."